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Recipes
Bustine di Radicchio
By LeeBoruchow
Little radicchio "letters" wrapped in smoked prosciutto
- 1/2 lb radicchio, separated into leaves
- 1/2 lb thinly sliced speck
- 2 tbsp extra-virgin olive oil
- 1/2 tsp caraway seeds
- 2 tbsp white wine vinegar
Ziti al Pesto Pantesco
By LeeBoruchow
Pasta with pesto from Pantelleria
- 1/2 cup mint leaves, picked over
- 1/2 cup basil leaves, picked over
- 1 cup parsley, picked over
- 2 cloves garlic
- 2 tablespoons capers, rinsed and drained
- 4 medium plum tomatoes, roughly chopped
- 1 tablespoon black pepper
- 1 tablespoon crushed red pepper
- 1/2 cup extra virgin olive oil
- Sea salt
- 1 pound ziti pasta, preferably Italian
- 1 cup freshly grated Locatelli Pecorino
Rape al Forno
By LeeBoruchow
Pan-roasted turnips
- 4 tbsp unsalted butter
- 2 lbs small turnips, scrubbed and quartered
- salt and pepper, to taste
- 2 tbsp poppy seeds
- 1 tbsp paprika
- 1/4 cup red wine vinegar
Zucca in Agrodolce
By LeeBoruchow
Sweet and sour winter squash
- 1/4 cup extra virgin olive oil
- 1 lb sugar pumpkin, or acorn squash, cut into 1" cubes
- 4 cloves garlic, thin slice
- 1 tsp chili flakes
- 3 tbsp red wine vinegar
- 3 tbsp honey
- 3 tbsp fresh mint, rough chop
Insalata di Zucchine
By LeeBoruchow
Mix the zucchini slices, lemon zest, salt and cheese together with a squeeze of lemon juice and a drizzle of oil
- 3 medium zucchini, sliced very thin with a vegetable peeler
- zest and juice of 1 lemon
- 3 tsp pine nuts, toasted
- extra-virgin olive oil
- sea salt, to taste
- parmigiano reggiano, for grating
Primal Coconut Fried Chicken
By LeeBoruchow
Trim any remaining skin or white parts from the chicken breasts
- 4 boneless, skinless chicken breasts
- 1/2 cup unsweetened coconut flakes
- 1/2 cup almond flour
- Salt and pepper to taste
- 2 eggs
- 3 tbsp of virgin coconut oil
Bruschetta con Cavolo Nero e Olio Nuovo
By LeeBoruchow
Bruschetta with Cavolo Nero and Pecorino Fresco: A really great bruschetta - dinosaur kale is pretty much the same ...
- 6 tablespoons extra virgin olive oil
- 4 tablespoons new season's extra-virgin olive oil
- 2 cloves garlic, thinly sliced, plus two peeled whole cloves
- 2 bunches cavolo nero (or kale), chopped into 1 inch ribbons
- 4 slices country bread, 1 inch thick
- 1/2 pound pecorino toscano
Basic Tomato Sauce 2
By LeeBoruchow
Another variation on a simple tomato sauce to use in other recipes
- 1/2 cup extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1 bay leaf
- 2 28oz cans of whole peeled San Marzano tomatoes
- 1 celery stalk, cut in half
- 1 medium carrot, cut in half
- 1 extra large green onion, chopped
- 2 sprigs of basil, chopped
Bruschetta con Melanzane e Bresaola
By LeeBoruchow
Bruschetta with Eggplant, Mozzarella, and Bresaola: This is another dish that is a staple in my house in the summe...
- 3 tablespoons virgin olive oil
- 1/2 medium red onion, thinly sliced
- 3 small Japanese eggplants
- 2 tablespoons red wine vinegar
- 1/2 pound fresh mozzarella
- 8 basil leaves, chiffonade
- Italian country bread, sliced
- 1/4 pound Bresaola, sliced paper thin by butcher or deli (should yield 12-15 slices), may substitute Capicola
Zuppa di Raffano
By LeeBoruchow
Horseradish soup - great for warmng up on a cold night
- 2 tbsp lard
- 4 oz speck, cut into 1/4-inch dice
- 2 medium Spanish onions, finely chopped
- 3 medium starchy potatoes, peeled and cut into 1/4-inch cubes
- 1/2 cup freshly grated horseradish, plus 1/4 cup for garnish
- 4 cups brown chicken stock
- 2 cups heavy cream
- 1 cup dry white wine
- Salt and freshly ground black pepper
- 4 scallions, thinly sliced for garnish
- Poppy seeds, for garnish