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Recipes
Scarola alle Acciughe
By LeeBoruchow
Normally Italian vegetables are pretty hammered, but in this variation, the intent is to leave the leaves with a de...
- 1/4 cup extra virgin olive oil
- 4 anchovy filets
- 4 cloves garlic, thinly sliced
- 1 head escarole, or other bitter firm green (dandelion, curly endive, etc), sliced crosswise into 1/2 inch strips
- salt and pepper to taste
- 1 lemon
Zuppa Di Aragosta
By LeeBoruchow
Lobster soup
- 6 cups lobster stock
- 2 lbs lobster meat, chopped
- extra virgin olive oil
- 3 stalks celery, diced
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 28oz can of whole peeled tomatos, drained and crushed by hand
- 1 cup dry white wine
- 1 tablespoon dry basil
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- salt & pepper
- chili flakes, to taste
- fresh basil leaves, torn
- crusty bread
Scialatielli con Vongole e Cicerchie
By LeeBoruchow
I am very proud of this recipe
- Scialatielli:
- 1 recipe scialatielle
- 1/4 cup of extra virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1/2 cup sundried tomatoes (in oil), sliced into 1/4" ribbons
- 1/2 cup cooked cicerchie
- 1/4 cup fresh parsley, chopped
- 1 cup white wine from Campania (Fiano di Avellino works well)
- 1.5 lbs small clams or cockles
- 4 cups cake flour
- 2 eggs
- 1 cup whole milk
- 1/4 cup grated pecorino cheese
Lobster Stock
By LeeBoruchow
Preheat oven to 350ºF. Bring water in a large stockpot to a gentle boil
- 3 lobsters
- 3 Tablespoons oil
- Salt and freshly ground black pepper to taste
- 2 carrots, peeled and chopped
- 2 leeks, chopped
- 4 stalks celery, chopped
- 2 tomatoes, quartered
- 2 fennel bulbs, chopped
- 2 gallons cold water
Scungili all Sorrentina
By LeeBoruchow
Conch works as a substitute, but just barely in my opinion
- 2 pounds fresh scungili or conch
- 4 tablespoons virgin olive oil
- 1 medium red onion, chopped into 1/4 -inch dice
- 1 bunch fresh thyme, leaves only, about 2 tablespoons
- 1 yellow bell pepper, stemmed and seeded, chopped into 1/4 -inch dice
- 1 cup dry white wine
- 3 Roma tomatoes, chopped into 1/4-inch dice and 3/4 cup
- 4 tablespoons extra virgin olive oil
- 2 lemons cut into wedges
Patate Oreganate
By LeeBoruchow
New potatoes with oregano
- 6 tablespoons extra-virgin olive oil
- 2 pounds baby new potatoes, cut in half
- 1/2 Spanish onion, sliced paper-thin
- 3 cloves garlic, thinly sliced
- Sea salt and pepper
- 1/4 cup water
- 1 bunch fresh oregano, leaves roughly chopped
Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad
By LeeBoruchow
Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half
- 2 cups orange juice
- 1 pint blackberries
- 1 tbsp dry mustard
- 1 tbsp sweet paprika
- 1 tsp chili de arbol
- 1/2 tsp ground cinnamon
- 1/2 tsp five-spice powder
- 1/2 tsp ground coriander
- 4 duck breasts, scored
- Salt and freshly ground black pepper
- Canola oil
- 4 Ripe peaches, halved and pitted
- 8 ounces goat cheese, cut into pieces, softened
- 2 cups baby arugula
- 1/2 cup coarsely chopped pecans, toasted
Cernia con Olive
By LeeBoruchow
Snapper with black olives
- 1 3-4lb snapper
- flour, for dredging
- 6 tbsp extra virgin olive oil
- 1 cup black olives
- 3 tbsp salt-packed capers, rinsed
- 5 lemons, zested and segmented
- juice of 3 lemons
- 1 cup dry white wine
- 1/4 cup finely chopped flat-leaf parsley
- coarse sea salt
Spaghetti alla Carrettiera
By LeeBoruchow
In the style of the cart driver
- 1/2 cups extra-virgin olive oil
- 1 teaspoon red chili flakes
- 2 tablespoon fennel seeds, crushed
- 1 teaspoon dried oregano
- 6 cloves garlic, crushed
- Salt
- 1 handful baby arugula
- 1 pound spaghetti
- pecorino for grating
Pizzoccheri della Valtellina
By LeeBoruchow
A classic comfort food dish from Lomardia
- Pizzoccheri:
- 1 recipe pizzocheri
- 2 medium waxy potatoes, 3/4 pounds, peeled and cut into 1" cubes
- 1 small head Savoy cabbage, cut into 1 inch thick strips
- 1 stick (8 tbsp) unsalted butter
- 2 cloves garlic, thinly sliced
- 8 leaves fresh sage
- 1 cup grated Bitto cheese (may substitute Fontina)
- 1 cup grated Parmigiano Reggiano
- 2 cups buckwheat flour
- 1 1/2 cups unbleached white flour
- 4 large eggs
- 1/2 tablespoon oil
- 1 pinch salt