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Recipes
Grilled Monkfish with Luganega Sausage
By LeeBoruchow
Preheat grill to high heat
- 4 tablespoons extra-virgin olive oil, plus 1/2 cup
- 6 cloves garlic, thinly sliced
- 1/4 pound Luganeya sausage
- 1/2 pound collard greens, stemmed and chopped finely
- 1/4 cup fresh tarragon leaves
- 4 tablespoons white wine vinegar
- 2 scallions, thinly sliced
- 2 tablespoons Dijon mustard
- 1 large side of monkfish
- Salt and pepper to taste
Lune di Zucca
By LeeBoruchow
Pumpkin Lune with Butter and Sage: Some recipes for this may have the amaretti in the filling, but its a nice twis...
- 1 small pumpkin, or butternut, or acorn squash (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup grated Parmigiano-Reggiano, plus more for serving
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 recipe basic pasta dough
- 8 tablespoons (1 stick) unsalted butter
- 8 fresh sage leaves
- 1 tbsp chopped parsley
- 1 large amaretti cookie
Calamari alla Siciliana
By LeeBoruchow
Two-Minute Calamari, Sicilian Lifeguard Style: Squid needs to be cooked either 2 minutes or an hour
- Kosher salt
- 1 cup Israeli couscous
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons pine nuts
- 4 garlic cloves, thinly sliced
- 2 tablespoons currants
- 1/4 cup caperberries
- 1 tablespoon hot red pepper flakes
- 1/4 to 1/2 cup white wine
- 2 cups basic tomato sauce
- 1 1/2 pounds cleaned calamari, tubes cut into 1/4-inch rounds, tentacles halved
- 5 scallions, thinly sliced, reserve some for garnish
- Freshly ground black pepper
Bruschetta di Melanzane al Fungo
By LeeBoruchow
Bruschetta with eggplant, in the style of mushrooms
- 6 tbsp virgin olive oil
- 1 medium red onion, 1/4" dice
- 2 cloves garlic, thinly sliced
- 4 medium japanese eggplant, halved lengthwise and cut 1/4" half moons
- Salt and pepper, to taste
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 8 slices crusty peasant bread
Patate alla Romagnola
By LeeBoruchow
A nice hearty roasted potato dish
- extra-virgin olive oil
- 2.5-3 lbs medium wazy potatoes
- 2 oz cotechino or soppressata, chopped (use thick slices of sausage)
- leaves from one branch of rosemary, chopped
- salt and pepper, to taste
- 1.5 cups cherry tomatoes, cut in half
- 6 cloves garlic, thinly sliced
Pagro alla Romana
By LeeBoruchow
Preheat the oven to 450 degrees F
- 1 whole porgy
- 2 pounds fresh peas
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 4 scallions, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup fresh mint leaves
- salt, to taste
Rigatoni con Asparagi e Ricotta
By LeeBoruchow
Pasta with asparagus and ricota - a great Easter-time dish that is simple and quick to make
- 1 1/2 lb young green asparagus
- kosher salt
- 1 lb rigatoni or penne rigate
- 3/4 cup fresh ricotta
- 2 tbsp extra-virgin olive oil
- 3 tbsp grated pecorino romano, plus more for serving
- freshly ground black pepper, to taste
Patate con Rucola
By LeeBoruchow
Potatoes with wilted arugula
- 1.5 lbs very small waxy potatoes
- extra-virgin olive oil
- 8 cloves garlic, crushed
- salt and pepper, to taste
- 1 cup young arugula, chopped
- 1/4 medium onion, minced
- 1/3 cup white wine vinegar
Pizza di Granturco
By LeeBoruchow
A crispy cornmeal "cake" topped with spicy greens
- Olive oil for preparing skillet
- 2 cups coarse-grind polenta
- 6 cups water
- Salt and freshly ground black pepper
- Salt
- 2 lbs assorted bitter greens such as escarole, kale, dandelion, Swiss chard or broccoli rabe, tough stems removed
- ¼ cup extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 tbsp red wine vinegar
- Hot red pepper flakes, to taste
- Grated scamorza cheese
Insalata di Vongole
By LeeBoruchow
Warm Salad of Clams and Cockles with Roasted Pepper-Olive Crostini
- 4 tablespoons extra virgin olive oil plus 2 tablespoons
- 2 cloves garlic, peeled and thinly sliced
- 1 cup julienne rhubarb
- 12 littleneck clams, scrubbed and rinsed
- 1 cup dry white wine
- 20 cockles, scrubbed and rinsed
- 2 tablespoons butter
- 2 tablespoons red wine vinegar
- 1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups
- 2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne
- 1 tablespoons black olive paste
- 12 thin slices of baguette, toasted