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Recipes
Sgombro al Bandiera
By LeeBoruchow
Fish in the style of the fisherman's flag
- 4 tablespoons extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- 3 cloves garlic, thinly sliced
- 2 ribs celery, cut into 1/4-inch dice
- 1 baking potato, like russets, cut into 1/4-inch dice
- chile flakes, to taste
- 1 cup Gaeta olives
- 2 tablespoons salted capers, rinsed
- 1 pound fresh plum tomatoes, peeled and coarsely chopped
- 1/2 cup white wine from Salerno
- 1 1/2 pounds bluefish fillet, skin and bones removed, cut into 4 pieces
- Salt and pepper
- 1 bunch Italian parsley, chopped to yield 1/4 c
Cavolo Nero al Guanciale
By LeeBoruchow
Salad of black cabbage and other greens, drizzled with fried guanciale pan drippings
- 1 large bunch cavolo nero, roughly chopped
- 1 small bunch red dandelion, roughly chopped
- 1/4 cup celery leaves
- 1/4 cup celery heart, sliced thin
- 1 red apple, cored and thinly sliced
- 4 oz guanciale, cut into lardons
- 1 tbsp finely chopped parsley
- 3 tbsp extra virgin olive oil
- juice of 1/2 lemon
- salt, to taste
- black pepper
Braciole di Maiale
By LeeBoruchow
Little pockets of pork loin stuffed with cabbage
- 1/2 head white cabbage, cut into 1" wide ribbons
- 4 tbsp extra-virgin olive oil, plus 4 tbsp
- 1 yellow onion, 1/2" dice
- 2 cloves garlic, thinly sliced
- 1 tsp fennel seeds
- Pinch chili flakes
- 1 flat-leaf parsley, finely chopped to yield 1/4 cup
- 1 lb pork loin, cut into 4 pieces, then pounded to form large flat pieces
- Salt and pepper
- 1 cup Vernaccia or other dry white wine
Salmone in Cartoccio
By LeeBoruchow
Preheat the oven the 440 degrees
- 3 tomatoes, chopped
- 2 shallots, chopped
- 2 tbsp plus 2 teaspoons olive oil
- 2 tbsp lemon juice
- 1 1/2 tsp chopped fresh oregano or 3/4 teaspoon dried
- 1 1/2 tsp chopped fresh thyme or 3/4 teaspoon dried
- salt and pepper, to taste
- 4 salmon fillets (about 5 oz. each)
Besciamella
By LeeBoruchow
Besciamella or balsamella is the Italian take on the classic bechamel sauce
- 5 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons salt
- 1/2 teaspoon grated nutmeg
Bucatini All'Amatriciana
By LeeBoruchow
Guanciale is the key to this classic pasta from Amatrice, but use pancetta if you're in a pinch
- 8-12 oz guanciale, or pancetta, thinly sliced
- 3 garlic cloves, crushed & sliced thick
- 1 red onion, halved and sliced 1/4" thick
- 1 1/2 teaspoons hot red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup basic tomato sauce
- 1 pound bucatini
- 1 bunch of flat-leaf parsley, whole leaves only
- Caciocavallo or Pecorino, for grating
Funghi Marinati
By LeeBoruchow
Marinated grilled chanterelles
- 1/4 cup, plus 3 tbsp extra-virgin olive oil
- 1 lemon, zested and juiced
- 1/2 medium red onion, thinly sliced
- 5 yellow or green anaheim chiles, seeded and cut into 1/8" julienne
- 4 cups mizuna or cress
- 1 lb chanterelles
- 1 tbsp freshly ground black pepper
- salt
Insalata di Finocchio
By LeeBoruchow
Another variation of fennel salad, this time with oranges and olives
- 2 Fennel bulbs, thinly sliced on a mandolin
- 3 seasonal seedless oranges, segmented, juices reserved
- 1 large handful of black olives
- salt and pepper, to taste
- 1 bunch mint, torn
- good quality extra-virgin olive oil
Tacchino Ripieno alla Lombardia
By LeeBoruchow
Beats the pants off of your standard Thanksgiving bird
- 8 oz Luganega or sweet Italian sausage
- 6 tbsp unsalted butter
- 2 oz thinly sliced prosciutto di Parma, cut into 1/4″ cubes
- 1 cup roasted chestnut pieces
- 4 oz turkey giblets, cut into 1/4″ dice (or substitute chicken giblets or livers)
- 1 medium Spanish onion, diced
- 1/2 cup freshly grated Parmigiano-Reggiano
- 2 large eggs, lightly beaten
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 1/2 boneless turkey breast with skin, butterflied so it is evenly 1/2″ thick
- 4 oz thinly sliced prosciutto cotto
- 1 cup chicken stock
- 1 cup dry white wine
- 2 tbsp all-purpose flour
Polenta-Crusted Pompano with Sauteed Spicy Peppers
By LeeBoruchow
Make the peppers: In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking
- Spicy Peppers:
- 4 filets of pompano
- Salt and pepper to taste
- 4 tablespoons virgin olive oil
- 1/2 cup polenta or corn meal, for dredging
- 1 recipe Spicy Peppers
- 1 recipe marjoram vinaigrette
- 1/2 pound chicory, washed and spun dry
- 1 recipe tomato vinaigrette
- 4 tablespoons virgin olive oil
- 1 medium red onion, thinly sliced
- 1 clove garlic, whole
- 4 Italian frying peppers (banana shaped), whole
- 2 sweet red bell peppers, cored, seeded and cut into 1/2-inch strips
- 2 sweet yellow peppers, cored, seeded and cut into 1/2-inch strips
- 2 large jalapeno peppers, cored, seeded and julienned
- Tomato Vinaigrette:
- 1 medium vine-ripened tomato
- 1 tablespoon balsamic vinegar
- 1 tablespoon capers, rinsed and drained
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- (or as a variation...)
- Marjoram Vinaigrette:
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh marjoram leaves
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste