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Recipes
Crostini con Pure' di Carciofi, Mozzarella e Pomodorini
By LeeBoruchow
Crostini with artichoke puree, mozzarella and cherry tomatoes, and drizzled with herb oil
- 12 cherry tomatoes, halved
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 24 thin slices baguette (about 1/4-inch-thick)
- 1 cup artichoke paste (available in specialty food shops)
- 1 pound fresh buffalo's milk Mozzarella, thinly sliced
- 1/4 cup basil leaves
- 1/4 cup snipped chives
- 1/4 cup oregano leaves
- 1/4 cup mint leaves
- 1 garlic clove, peeled
- 1/4 cup extra-virgin olive oil
Aragoste Alle Brace
By LeeBoruchow
Grilled lobsters, Amalfi style
- 1 cup extra-virgin olive oil
- Juice and zest of 3 lemons, plus 2 lemons
- 1 bunch fresh marjoram, tied tightly at stem end with a piece of string
- 3 tablespoons limoncello
- 4 (2-pound) live lobsters
- 2 cups baby spinach, washed and spun dry
- 1 bunch of chives
Crostini Napoletani
By LeeBoruchow
Neopolitan crostini with ricotta and anchovies, a personal fav
- 16 slices crusty bread, baguette size, or 8 slices country loaf size
- 3 cloves garlic
- 2 cups fresh ricotta, drained
- 2 tablespoons freshly ground black pepper
- 3 tablespoons fresh oregano, chopped
- 16 anchovy fillets, fresh marinated or salt packed, spines removed and fillets rinsed
- 3 tablespoons extra-virgin olive oil
Pere al Forno
By LeeBoruchow
Roasted pears with parmigiano-reggiano and chestnut honey: This goes down as one of the ultimate deserts in my book
- 4 large pears, Bosc or Anjou, not quite ripe
- 1 cup Chianti or Sangiovese
- 1 cup sugar
- chestnut honey, for drizzling
- Parmigiano-Reggiano, for shaving
Scarola Saltata all'Aglio
By LeeBoruchow
Escarole with Garlic
- 2 pounds escarole (about 2 bunches), washed and separated into leaves
- 2 tablespoons salt, plus more to taste
- extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- pinch teaspoon chili flakes
Braciole Ripiene
By LeeBoruchow
Flank Steak Stuffed with Broccoli Rabe: You can do this as individual rollups, or one big piece and carve it to ser...
- 3 cups Basic Tomato Sauce
- 1 cup green Italian olives
- 2 tablespoons plus 1 tablespoon fresh chopped oregano leaves
- 1/2 cup grated Pecorino cheese
- 4 bunches Italian parsley, finely chopped to yield 1 cup
- 1/4 teaspoon freshly grated nutmeg
- 1 pound beef flank steak, sliced into 8 thin scallops, or left whole and pounded flat
- Salt and pepper
- 1 bunch broccoli rabe, blanched in boiling water and refreshed
- Flour for dusting
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry red wine
Pesce al Sale
By LeeBoruchow
Whole Fish Baked in a Salt Crust: This is not region-specific, but I did get it served to me at Da Gemma in Amalfi,...
- 4 lbs course sea salt
- 3 large eggs, whites only
- 1 4-5lb snapper, cleaned and scaled
- thyme
- lemon wedges
- extra-virgin olive oil
Gnocchi all Sorrentina
By LeeBoruchow
In a 14 to 16-inch frying pan, combine the pepper flakes and tomato sauce
- 1 recipe potato gnocchi
- 1 heavy teaspoon hot red pepper flakes
- 4 cups basic tomato sauce
- 1 teaspoon kosher salt
- 1/4 cup fresh basil leaves, lightly packed
- 1/2 pound fresh mozzarella di bufala, cut into 1/4-inch cubes
- 1/4 cup finely chopped flat-leaf parsley
Finocchi Brasati
By LeeBoruchow
Braised Baby Fennel
- 12 very small fennel bulbs, trimmed, or 4 to 6 larger bulbs, trimmed and quartered
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3 salt-packed anchovies, filleted, rinsed, and chopped
- 1/2 teaspoon hot red pepper flakes
- Grated zest of 1 orange
- Salt and freshly ground black pepper
Scaloppine d'Anatra alle Ciliegie e Grappa
By LeeBoruchow
Duck scaloppine with dried cherries and grappa
- 1 whole magret duck breast (about 1 1/2 pounds), split
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup dried cherries
- 1/2 cup grappa
- 1/2 cup dry red wine
- 1/2 cup chicken stock
- 2 tablespoons unsalted butter
- 1 bunch scallions, thinly sliced on the diagonal, or 1 bunch chives, snipped