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Recipes
Gamberoni alla Toscana
By LeeBoruchow
Grilled shrimp with white beans - a classic combo
- 1 1/2 cups cooked cannellini beans
- 1/2 medium red onion, sliced paper-thin
- 2 tbsp finely chopped fresh marjoram
- 1 tbsp chopped fresh rosemary
- 1/4 cup plus 2 tbsp extra-virgin olive oil
- grated zest and juice of 1 lemon
- salt and pepper, to taste
- 1/2 cup packed fresh mint leaves
- 12 very large shrimp
- 2 cups arugula
Scarola Ripiena
By LeeBoruchow
Neopolitan recipe for stuffed escarole bundles
- 1 head escarole, about 1 pound
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, coarsely chopped
- 3 tablespoons golden raisins, moistened in red wine
- 3 tablespoons Parmigiano-Reggiano, freshly grated
- 2 tablespoons parsley, whole leaves
- chili flakes
- salt
- Black pepper
- water
- 5 tablespoons extra-virgin olive oil
Pappardelle al Ragu di Cinghiale 1
By LeeBoruchow
Pappardelle with Wild Boar Ragu
- 4 tbsp extra-virgin olive oil
- 1/2 medium Spanish onion, cut into 1/8- inch dice
- 1/2 small carrot, cut into 1/8 inch dice
- 1/2 celery stalk, sliced 1/8 inch thick
- 1 teaspoon anchovy paste
- 1 scant tablespoon hot red pepper flakes
- 1 tsp chopped fresh rosemary leaves. plus more
- 1 cup dry red wine
- 1 cup basic tomato sauce
- 8 ounces fresh wild boar, cut into 1-inch cubes
- Salt and pepper
- 1 pound fresh pappardelle
- 1/4 chopped parsley
Quaglie alla Griglia
By LeeBoruchow
Grilled marinated quail with pancetta, over sage polenta
- 8 quail, semi-boneless
- 4 pieces pancetta, cut into 1" cubes
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp honey
- 1 tbsp black pepper
- 1 medium red onion, cut into 1/4" dice
- 4 cups water
- 10 sage leaves, chopped
- 1 cup quick cook polenta
- 1/2 cup Asiago, freshly grated
- salt, to taste
Pappardelle al Ragu di Cinghiale 2
By LeeBoruchow
Pappardelle with Wild Boar Sausage Ragu
- 1 pound fresh boar sausage, cut into chunks
- 1 medium Spanish onion, cut into 1/4 inch dice
- 1 medium carrot, peeled and finely chopped
- 2 garlic cloves, thinly sliced
- 1 celery stalk, cut into 1/4 inch dice
- 4 whole fresh sage leaves
- 1 cup dry white wine
- 1 16-ounch can peeled whole plum tomatoes, crushed by hand with juices
- 1 cup brown chicken stock
- 1 recipe basic pasta dough, cut to pappardelle
Bruschetta con Pomodori
By LeeBoruchow
Tomato and Basil Bruschetta
- 2 ripe tomatoes, cored, seeded, and medium dice
- 10 fresh basil leaves, finely shredded
- Freshly ground black pepper
- 1 large garlic cloves, sliced paper thin (or 2 whole cloves)
- 8 (3/4-inch) slices Italian peasant bread
- 2 tablespoons extra-virgin olive oil
- Kosher salt or sea salt
Cotoletta di Maiale alla Milanese
By LeeBoruchow
A variation of on this dish using pork chops instead of veal chops
- 4 center-cut pork chops, 1 inch thick
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs, lightly beaten
- 1 cup fresh bread crumbs, lightly toasted
- 1/4 cup plus 3 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 1 bunch of arugula
- 1/2 pound teardrop tomatoes (or other small tomatoes), halved lenghtwise
- 1 tbsp fresh lemon juice
- 1 lemon, cut into 4 wedges
Penne alla Puttane d'Elba
By LeeBoruchow
A raw pasta "puttanesca" from Elba
- 1/2 pound young zucchini, sliced paper thin
- 2 cloves garlic, sliced paper thin
- 12 large leaves basil, torn in half
- 1 pound overripe tomatoes, roughly chopped, retaining seeds and liquid
- 1/2 cup extra virgin olive oil
- 2 tablespoons giant capers, rinsed of salt and drained
- 1/4 cup tiny black olives
- Juice of 1/2 lemon
- 1 tablespoon crushed red pepper flakes
- kosher or sea salt
- 1 pound dried penne pasta
Pici ai Funghi Trifolati
By LeeBoruchow
Pici is a fun pasta to make - put the kids to work on this one
- Pici Pasta:
- 5 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, cut into 1/8-inch dice
- 2 cloves garlic, thinly sliced
- 10 ounces fresh porcini or cremini mushrooms, sliced thin, plus 4 mushrooms, thinly sliced
- Salt
- 1 recipe Pici pasta
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped Italian parsley leaves
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 to 1 1/4 cups tepid water
Linguine alle Noci
By LeeBoruchow
Linguine in a walnut sauce - big bang for your buck flavor compared to the simplicity of the dish
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 cup toasted hard bread crumbs
- 1 cup walnuts, roughly chopped
- 1 tablespoon chile flakes
- 1 lb linguine
- 1 bunch Italian parsley, roughly chopped to yield 1/4 cup
- 1/2 cup freshly grated caciocavallo