LeeBoruchow's profile page
Recipes
Polpettine di Tacchino
By LeeBoruchow
Turkey meatballs in a really robust spicy red sauce
- Meatballs:
- 1 lb ground turkey
- 1 lb ground pork shoulder
- 3 cups day-old bread, cut into 1" cubes
- 1/2 cup milk
- 2 large eggs
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp hot red pepper flakes
- salt and pepper
- Sauce:
- 1/4 cup extra virgin olive oil
- 2 red onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 tbsp hot rd pepper flakes
- 1 cup dry red wine
- 1 sprig rosemary
- 2 cups basic tomato sauce
- salt and pepper
- 2 tbsp flat leaf parsley, finely chopped
Roasted Carrot and Avocado Salad
By LeeBoruchow
Not very Italian, I know, but it really has some Italian sensibility and simplicity as its inspiration
- 500 g medium differently coloured carrots, with their leafy tops
- 2 level teaspoons whole cumin seeds 1 or 2 small dried chillies,crumbled
- sea salt and freshly ground black pepper
- 2 cloves of garlic, peeled
- 4 sprigs of fresh thyme, leaves picked
- extra virgin olive oil
- red or white wine vinegar
- 1 orange, halved
- 1 lemon, halved
- 3 ripe avocados
- red wine vinegar
- 4 x 1cm thick slices of ciabatta or other good-quality bread
- 2 handfuls of interesting mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops), washed and spun dry
- 2 punnets of cress
- 1 x 142ml pot of soured cream
- 4 tablespoons mixed seeds, toasted
Indivia alla Griglia
By LeeBoruchow
Grilled Endive with Taragon Oil and Shaved Pecorino
- 1 cup tarragon leaves
- 3/4 cup plus 3 tablespoons extra-virgin olive oil
- Salt
- 3 tablespoons red wine vinegar
- Freshly ground pepper
- 8 large Belgian endives (about 2 pounds), halved lengthwise
- 4 oz piece of Pepato cheese
Scapece di Zucca
By LeeBoruchow
Marinated winter squash
- 2 medium butternut squash, skin on, seeded and cut crosswise into 1" discs
- salt and pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 red onion, sliced thin
- 1/2 tsp chile flakes
- 1 tbsp dried oregano
- 1 clove garlic, sliced thin
- 1/4 cup mint leaves, torn
Gatto
By LeeBoruchow
Neopolitan potato cake
- 4 pounds baking potatoes, about 16
- 4 eggs
- 1/4 cup fresh ricotta
- 1 1/2 cup freshly grated Parmigiano-Reggiano
- 1 cup freshly grated Pecorino
- 1/2 pound soppressata, cut into 1-inch batons
- 1/2 cup milk
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 2 tablespoons plus 2 tablespoons butter, cut into small dots
- 1/2 cup fresh bread crumbs
- 1 pound fresh mozzarella, cut into tiny cubes, less than a 1/4-inch
Linguine colla Coda
By LeeBoruchow
Linguine with monkfish, zucchini and thyme
- extra virgin olive oil
- 1 red onion, fine chop
- 1 medium zucchini, cut in half and thinly sliced
- 2 tsp fresh thyme
- 8 oz monkfish, cut into 1/2" cubes
- salt & pepper, to taste
- 1.5 cup basic tomato sauce
- 1 cup dry white wine
- 1 lb linguine
- italian parsley, fine chop
Antipasto di Peperoni
By LeeBoruchow
Anchovy and Roasted-Pepper Salad with Goat Cheese
- 2 large red bell peppers
- 2 large yellow bell peppers
- 10 cracked Sicilian green olives
- 6 oil-packed anchovy fillets, finely chopped
- 2 tbsp capers or caper berries, drained
- 1 tsp chopped rosemary
- 1 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- Six 1-inch-thick slices of peasant bread
- 1 large garlic clove, peeled
- 1/2 lb log soft goat cheese, cut into 12 rounds
Capesante Caprese
By LeeBoruchow
Sea scallops caprese
- 2 pounds mixed great heirloom tomatoes
- 24 fresh basil leaves
- 3 medium red onions, cut into 1-inch-thick slices
- Kosher salt and freshly ground black pepper
- 5 to 6 tablespoons extra-virgin olive oil
- 12 giant diver scallops (about 2 ounces each)
- 2 tablespoons Maldon salt or other coarse sea salt
- 1 lemon, cut in half
Pasta Timbalo
By LeeBoruchow
Chef Walter Potenza's creation
- 1/4 cup bread crumbs
- 1 small eggplant, peeled and sliced thin (1/16-inch)
- 2 cups penne pasta cooked until al dente
- 1/4 cup sliced hardboiled egg
- 6 ounces bolognese ragu
- Fresh basil leaves, as much as you like
- 1/4 cup pecorino
- 2 ounces basic tomato sauce
- 1/2 cup scamorza cheese grated
Spaghettini con Aragosta e Carciofi
By LeeBoruchow
Spaghettini with Lobster, Garlic, and Artichokes
- 2 cups Basic Tomato Sauce
- 8 baby artichokes, trimmed and quartered
- 1 cup plus 2 tablespoons extra virgin olive oil
- 1 bunch fresh mint leaves, washed
- 1 tablespoon hot chili flakes
- 14 cloves garlic, peeled
- 2 cups Cinzano or other sweet white wine
- 4 (1-pound) lobsters
- 1 pound dry spaghettini
- Salt and pepper, to taste