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Recipes
Pollo Avellino
By LeeBoruchow
Chicken from Avellino
- 6 tablespoons extra-virgin olive oil
- 1 3-pound chicken, quartered
- 1 medium red onion, cut into 1/2-inch dice
- 4 red bell peppers, cut into 1/2-inch dice
- 10 cloves of garlic
- 8 small, fresh, hot peppers
- 1 pound crimini mushrooms, halved
- 1 cup dry white wine
- 1 cup water
- 1 bunch basil leaves, chopped
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Spaghetti colla Coda
By LeeBoruchow
Spaghetti with Monkfish and Hot Peppers: Sashi and I often get an itch to totally burn ourselves out with somethin...
- 1 pound fresh monkfish, skin removed and cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, medium slice
- 4 red jalapenos, chopped
- 8 fresh, overripe plum tomatoes, roughly chopped
- 1/2 cup dry white wine
- 1/2 cup freshly chopped mint leaves, plus extra, roughly chopped for garnish
- 1 pound spaghetti or spaghettini
- 1/2 cup fennel leaves, roughly chopped
Coniglio alla Molisana
By LeeBoruchow
A very rustic dish of grilled rabbit skewers with sausage
- Several handfuls of rosemary, oregano and marjoram twigs
- 1 3 lb rabbit, deboned
- 1 lb hot italian pork sausage, cut into 1" pieces
- 1 tbsp chopped fresh arsley
- 1 tbsp chopped fresh rosemary
- salt and pepper, to taste
- 12 thin slices of prosciutto crudo
- 12 large sage leaves
- extra-virgin olive oil
Polpette alla Napoletana
By LeeBoruchow
The problem with meatballs in America is, well
- 3 cups day-old bread, cut into 1-inch cubes
- milk
- 1 1/4 pounds ground beef
- 3 eggs, beaten
- 3 cloves garlic, minced
- 3/4 cup pecorino romano, grated
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- extra-virgin olive oil
- 2 1/2 cups basic tomato sauce
Ravioli alla Ischitana
By LeeBoruchow
Ravioli from Ischia
- Filling:
- 4 tablespoons extra-virgin olive oil, plus 4 tablespoons, plus 2 tablespoons
- 2 cloves garlic, thinly sliced
- 1 pound sea bass fillet, or any flavorful, firm fish such as sole, halibut, or grouper, skin and bones removed, flesh cut into 1/2-inch cubes
- 3 tablespoons chopped fresh marjoram leaves, plus 1 tablespoons whole leaves
- 1 large baking potato, boiled, peeled, and riced (equal parts to the fish)
- 1 cup Basic Tomato Sauce
Wild Boar Stew with Wild Mushrooms
By LeeBoruchow
Cut the wild boar into 2" chunks and put the pieces of meat into a large bowl
- 3 lb boneless shoulder of wild boar
- 2 bay leaves
- 4 large thyme sprigs
- 3 rosemary sprigs
- 1 fat celery stick, roughly chopped
- 1.5 cup gusty red wine such as a Cabernet Sauvignon
- 8 cloves
- 2 medium onions, sliced
- 6 garlic cloves, lightly crushed
- 12 black peppercorns
- 1 tbsp juniper berries, lightly crushed
- 4 tbsp extra virgin olive oil
- 1/2 lb chorizo sausage cut into 1/4"-thick slices
- 2 tsp tomato purée
- 2 tsp plain flour
- 1/2 cup red vermouth
- 2 cups beef stock
- 2 oz dried porcini mushrooms
- 2 oz preserved chestnuts
- 1 tbsp butter
- 8 oz mixed wild mushrooms, including some chanterelles, cut in half
- salt and freshly ground black pepper
- handful parsley, chopped, to garnish
Spit-roasted Duck with Orange and Rosemary
By LeeBoruchow
Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions ...
- 1/2 cup orange marmalade
- 1/2 cup fresh orange juice
- 3 tbsp balsamic vinegar
- 4 garlic cloves, minced
- 2 tbsp finely chopped fresh rosemary
- One 4-to-4 1/2-pound duck
- Kosher salt and freshly ground black pepper
Spigole al Forno
By LeeBoruchow
Roasted Bass with Celery Lemon and Orange
- Salt and freshly ground black pepper
- 4 (1 to 1 1/2 pound) whole fish, sea bream or sea bass, scaled and gutted, head and tail intact
- 4 stalks celery, sliced thin, leaves reserved
- 1 small bunch each parsley, thyme, and oregano (or any other mix of herbs)
- 8 tablespoons extra-virgin olive oil
- 2 lemons, sliced thin
- 2 oranges, sliced thin
- 1/2 cup dry white wine
Polpette in Salsa Verde
By LeeBoruchow
Meatballs with green sauce
- 3 cups bread, cut into 1" cubes
- 1 lb ground beef
- 1/2 lb sweet pork sausage, skin removed
- 4 cloves garlic, thinly sliced
- 1 bunch basil leaves, chiffonade
- 2 eggs
- 1/2 cup pecorino
- salt
- extra-virgin olive oil, for frying, plus 1/2 cup
- 6 salt-packed anchovies, rinsed, soaked in milk for 1 hour, and filleted
- 3 tbsp capers, rinsed
- 1 bunch Italian parsley, roughly chopped
- 1 bunch mint, leaves only, roughly chopped
- 2 tablespoons white vinegar
Anatra in Porchetta
By LeeBoruchow
Duck stuffed like a pig
- 1 lb ground pork
- Liver from the duck, finely chopped
- 1/4 pound pancetta, sliced thin
- 1/2 cup bread crumbs, soaked in 1/2 cup milk
- 3 cloves garlic, sliced
- 1 small bunch each rosemary, thyme, or sage (pick 2), finely chopped
- Salt and pepper
- 1 5lb Pekin duck, cleaned1/4 cup extra-virgin olive oil
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 2 cups white wine