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Recipes
Braciolette di Agnello Pugliese
By LeeBoruchow
Puglian style lamb with orecchiette
- 8 thin slices of leg or shoulder of lamb, about 4 x 4 x 1/4-inch
- 8 paper-thin slices of Prosciutto
- 8 2-ounce pieces young Pecorino cheese
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh parsley leaves plus 4 tablespoons
- Salt and pepper
- 4 tablespoons virgin olive oil
- 1 medium Spanish onion, finely chopped
- 4 cloves garlic, thinly sliced
- 2 tablespoons dried hot chilies
- 1 cup dry red wine
- 3 cups basic tomato sauce
- 1 recipe orecchiette pasta
- 1 cup freshly grated hard Pecorino
Melanzane alla Parmigiana 1
By LeeBoruchow
Eggplant parmigiana: this variation baked rather than fried - holds up better when sitting at room temp for awhile
- extra virgin olive oil
- 2 eggplant
- salt & pepper, to taste
- 3 cups basic tomato sauce
- 1 bunch basil, chiffonade
- 1 lb fresh mozzarella, sliced 1/4"
- 1/2 cup parmigano-reggiano
- 1/4 cup lightly toasted bread crumbs
Insalata di Polpo
By LeeBoruchow
Octopus and Potato Salad. This is seafood comfort food for real
- 2 lb octopus
- 1/2 pound waxy potatoes
- 5 tablespoons extra-virgin olive oil
- 1 pound octopus tentacles
- hot red pepper flakes
- 4 cloves garlic
- Salt and pepper
- Italian parsley, finely chopped to yield 1/4 cup
- 1/2 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/2 red onion, finely diced
- 1/2 fresh green chili, thinly sliced
- 1/2 fresh red chili, thinly sliced
Orecchiette Alla Pugliese
By LeeBoruchow
Orecchiette with broccoli rabe and sausage
- 1 to 1 1/2 pounds pork sausage, ground
- 2 tablespoons extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- 1 carrot, cut into 1/4-inch dice
- 1/2 rib celery, cut into 1/4-inch dice
- 4 cloves garlic, thinly sliced
- 1 cup red wine
- 1 28oz can of tomatoes, crushed, and their juices
- 1 recipe eggless pasta dough
- 1 large head broccoli rabe, tough stems trimmed
- Salt, to taste
- 1 teaspoon red chili flakes
- Pecorino Toscano, for grating
Primal Blueberry Chai Muffins
By LeeBoruchow
Preheat your oven to 350 degrees fahrenheit and line 12 muffin cases
- 1 1/2 Cups Almond flour
- 1/4 Cup Coconut flour
- 1 tsp Ground Cinnamon
- Pinch Salt
- 1 tsp Baking Powder
- 2 Chai tea bags, opened
- 2 oz coconut oil
- 3 lightly beaten eggs
- 1/4 cup raw Honey
- 5 oz Greek yogurt or Coconut Milk
- 1 cup fresh Blueberries
- Zest & Juice of 1 lemon
Cernia alle Olive
By LeeBoruchow
Oven Roasted Snapper with Black Olives
- 1/4 cup extra-virgin olive oil
- 1/3 cup pitted, coarsely chopped Gaeta olives
- 1 clove garlic, sliced
- 1 3lb snapper
- Salt and pepper
- lemons
- 1 bunch flat leaf parsley
Stufato di Funghi
By LeeBoruchow
Pugliese Mushroom Hodgepodge
- Green Olive Pesto:
- 1/4 pound chanterelles, brushed clean, cut in 1/2
- 1/4 pound cremini, brushed clean, cut in 1/2
- 1/4 pound oyster mushrooms, brushed clean, cut in 1/2
- 1/4 pound yellow foot mushrooms, brushed clean, cut in 1/2
- 1/2 medium red onion, thinly sliced
- 1 tablespoon crushed red chili flakes
- 4 scallions, green and white cut into 1-inch long pieces (about 2/3 cup)
- 2 cloves garlic, thinly sliced
- 4 canned plum tomatoes cut in 1/2
- 1 cup Basic Tomato Sauce
- 1 cup dry white wine
- Salt and freshly ground black pepper
- 4 slices Italian peasant bread cut in 1-inch thick slices, grilled
- 1 cup Green Olive Pesto
- 1-1/2 cups large green olives, pitted
- 1/2 red onion, chopped
- 1/4 cup pinenuts
- 1 clove garlic, thinly sliced
- 1/2 cup extra-virgin olive oil
Uccelletti Scappati
By LeeBoruchow
Grilled beef rollups over a salad of bitter greens
- 2 lbs skirt steak, 1/2" thick, cut into 4" long pieces
- 12 thin slices prosciutto di parma
- 12 sage leaves
- 1 lb pancetta, cut into 1" cubes
- wooden skewers, soaked for an hour
- extra-virgin olive oil
- lemons
- salt and pepper
- 1 head escarole (or other sturdy bitter greens), roughly chopped
- 1/2 red onion, thinly sliced
Rapini alla Pugliese
By LeeBoruchow
In Italy, al dente veg is not really done
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 teaspoon red pepper flakes
- 3 anchovy fillets, soaked, roughly chopped
- 3 bunches broccoli rabe, trimmed
- Salt and pepper
- 1/4 cup very small black olives, pitted and coarsely chopped
Eggless Pasta Dough
By LeeBoruchow
This is the typical pasta of Puglia, made with semolina flour and no eggs
- 4 cups semolina flour, or 2 cups semolina flour and 2 cups all prpose flour
- 1-1 1/4 cups tepid water