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Recipes
Cacciuco alla Livornese
By LeeBoruchow
Clean and scale (if necessary) all the seafood
- 2 lbs mixed fish (scorpionfish, monkfish, etc)
- 1/2 lb squid, cleaned
- 1/2 lb sea scallops
- 1 lb mussels, scrubbed and de-bearded
- 7 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced, plus 1 whole garlic clove
- 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
- 1 celery stalk, cut into 1/4" dice
- 1 Spanish onion, cut into 1/4" dice
- 1 red chili pepper, thinly sliced
- 1 cup of dry white wine
- 2 cups canned tomatoes, roughly chopped
- Salt
- 8 large prawns, peeled and de-veined
- 16 slices Italian peasant bread, toasted or grilled
Fave e Cicoria
By LeeBoruchow
This dish of pureed dried favas and chicory is a perfect example of the kind of food you get in Puglia
- 1/2 pound dried peeled fava beans, soaked overnight
- Salt
- 1/4 cup extra-virgin olive oil, plus 1/4 cup
- Freshly ground black pepper
- 1 pound chicory or other bitter greens
Brodo
By LeeBoruchow
Often in Italy, they make a brodo which is not limited to any one particular meat
- 1 lb beef scraps
- 2 beef or veal marrow bones
- 1 beef tongue, cut into large pieces
- 4 turkey wings
- 2 chicken legs and thighs
- 1 onion cut in half
- 1 carrot cut in half
- 1 celery stalk cut in half
- cold water
Carciofi alla Romana
By LeeBoruchow
Roman style artichokes
- 6 large long-stem artichokes, trimmed and halved, choke removed
- 3 cloves garlic, thinly sliced
- 1 lemon, thinly sliced
- 1 bunch mint, roughly chopped, plus 1 tbsp reserved
- 1 tsp hot chile flakes
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup dry white wine
- 1/2 cup water
- 1/4 cup thinly sliced red onion
- juice of half a lemon
- 2 tbsp orange zest
Sgombri Grigliati alla Calabrese
By LeeBoruchow
Grilled mackerel with anchovy-butter
- four 1 lb mackerel fillets
- extra-virgin olive oil, to taste
- salt and pepper, to taste
- 16 salted anchovy fillets, rinsed
- 1/4 cup (1/2 stick), unsalted butter, softened
- 3 tbsp finely chopped fresh parsley
- 1 1/4 tsp freshly squeezed lemon juice
Lasagne di Carciofi
By LeeBoruchow
Contadina style artichoke lasagna
- 2 lemons, juiced
- Salt and black peppercorns
- 10 jumbo globe artichokes, trimmed, halved and choke removed
- 1 recipe Basic Pasta Dough
- Butter, for coating the pan
- 1 quart Besciamella Sauce
- 1 cup pecorino, freshly grated
Melanzane alla Griglia
By LeeBoruchow
Herbed Broiled Eggplant with Capers and Olives
- 4 Japanese eggplants, halved lengthwise
- 1/4 cup pitted black olives, finely chopped
- 1/4 cup capers, rinsed, drained and chopped
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped fresh basil
- Salt and pepper
- 2 tablespoons freshly grated caciocavallo or pecorino Romano or Parmigiano Reggiano
- 1/2 cup extra-virgin olive oil
Egg Pasta Dough
By LeeBoruchow
This is your basic egg pasta dough -- the kind they make in Emilia
- 3 1/2 cups of all purpose flour, plus extra as needed
- 4 large eggs
- extra virgin olive oil
Cioppin
By LeeBoruchow
In a Dutch oven with a thick bottom, heat olive oil until smoking
- 6 tbsp extra-virgin olive oil
- 1 medium onion, chopped 1/4" dice
- 1 rib celery, cut into 1/4" pieces
- 1 carrot, peeled and chopped into 1/4" half moons
- 4 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1 cup basic tomato sauce
- 2 lb mixed fish fillets, cut into 1" pieces
- Salt and pepper
- 1 cup water
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 4 slices of country bread
Cianfotta
By LeeBoruchow
A traditional neopolitan vegetable stew, perfect for summer
- 2 bell peppers, 1/2" dice
- 1/2 lb ripe tomatoes, 1/2" dice
- 1 bunch zucchini flowers, roughly chopped
- 4 small green hot chili peppers , 1/2" dice
- 1 medium eggplant, 1/2" dice
- 3/4 cup extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1 onion, thinly sliced
- 2 baking potatoes, 1/2" dice
- 2 cups vegetable stock
- Salt and freshly ground black pepper
- 1 bunch fresh basil, chiffonade