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Recipes
Melanzane al Forno
By LeeBoruchow
Very simple contorno dish
- 3 medium eggplants, to yield about 3 pounds, stem removed, sliced into 1 inch slices
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Sea salt and freshly ground pepper
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Trota Arrosto con Olive
By LeeBoruchow
This is an interesting recipe
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- 3 cloves garlic, sliced thin
- 1/2 cup pitted, mild black and green olives, coarsely chopped
- 4 filets of trout, skin removed
- Salt
- Chili flakes, to taste
- 4 Lemon wedges
- 12 thin slices of pancetta
Cotolette di Melanzane
By LeeBoruchow
Eggplant cutlets
- 3 large purple eggplants
- 3 large eggs
- 1 bunch parsley, finely chopped
- bread crumbs, for dredging
- Salt and freshly ground black pepper
- extra-virgin olive oil
- grated cacviocavallo cheese
- Pepperoncini, fennel fronds and oranges
Pizza Dough
By LeeBoruchow
Place wine, water, and yeast in a large bowl and stir until dissolved
- 1/4 cup light white wine
- 3/4 cup warm water
- 1 1/2 ounces fresh yeast, or about 2 teaspoons of active dry yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon plus 1 tablespoon olive oil
- 3 1/2 cups flour
Grilled Butternut Squash with Vin Cotto
By LeeBoruchow
Cut off the neck portion of the squash and cut it into ¼-inch-thick slices
- 1 medium butternut squash (1½ to 2 lbs)
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tbsp honey
- 1 tbsp chopped fresh rosemary
- 4 garlic cloves, finely minced
- Kosher salt
- Vin cotto for drizzling
Bigne Salate
By LeeBoruchow
Neat fried cauliflower snack from Sorrento
- 1 cup water
- 1 tablespoon salt
- 4 ounces (1 stick) butter, cubed
- 1 cup flour
- 6 eggs
- 1 small head cauliflower, about 1 1/2 pounds, cut into 1-inch
- 8 salted anchovy fillets, rinsed
- 2 quarts olive oil, for frying
- Freshly ground pepper
- Finely chopped fresh parsley
Zuppa con Polpettine
By LeeBoruchow
A great, light, winter soup with mini meatballs and seasonal greens
- 1 pound lean ground veal and pork mix
- 1 egg, plus 2 eggs
- 1 cup fresh bread crumbs
- 1/2 cup freshly grated pecorino
- 1/2 onion, minced
- 1 small bunch each basil, mint, and oregano, finely chopped to yield a generous 1/4 cup
- 2 cloves garlic, minced
- Salt and pepper
- 1/2 cup extra-virgin olive oil, plus 2 tablespoons
- 6 cups Brown Chicken Stock
- 1 head escarole, cut into ribbons
- 1 head kale, cut into ribbons
- 1/4 cup all-purpose flour
- 1 pound crusty bread, cut into 3/4" cubes
Grilled Pork Tenderloin with Sunchokes and Negroni Vinaigrette
By LeeBoruchow
Make the vinaigrette: In a small saucepan, combine vermouth, campari, orange juice, vinegar and rosemary and bring ...
- Negroni Vinaigrette:
- 1/2 cup porcini powder (dried porcini ground in a spice grinder)
- 1/2 cup brown sugar
- 1/4 cup red pepper flakes
- 3 tbsp fennel seeds, crushed
- 3-4 pork tenderloins, trimmed
- 1 lb sunchokes, scrubbed
- salt
- 1 lb haircots verts
- 2 tbsp extra-virgin olive oil, plus more
- 4 oz pancetta, cut into 1/4" cubes
- freshly ground black pepper
- 1/2 cup negroni vinaigrette
- 1 cup sweet red vermouth
- 1/4 cup campari
- 1/4 cup orange juice
- 1/4 cup red wine vinegar
- 1 tbsp rosemary leaves
- salt and pepper
- 3/4 cup extra-virgin olive oil
Ziti con Cavolfiore Gratinati
By LeeBoruchow
Baked Ziti with Cauliflower
- Kosher salt
- pinch of chili flakes
- 1 medium-sized head cauliflower, cut in large florets
- 1 teaspoon saffron
- 5 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 3 anchovy fillets, salted variety, rinsed and filleted
- 1 1/2 tablespoons pine nuts
- 1 1/4 pounds ziti
- 3 large handfulls of grated Cacio Cavallo
- 1 cup bread crumbs
Lasagne Cacate
By LeeBoruchow
"Crazy" lasagne, or "lasagne crap": Despite the weird wordplay, this is a classic dish served around Christmas, ma...
- 1/4 cup extra-virgin olive oil, plus 1/2 cup
- 2 medium onions, chopped in large dice
- 6 cloves garlic, thinly sliced
- 2 tablespoons fennel seeds
- Pinch peperoncino
- 1/2 pound sausage, out of casing
- 3/4 pound ground beef
- 1 tablespoon tomato paste
- 2 (28-ounce) cans peeled whole tomatoes (tomatoes only + juice from one can)
- 1/2 cup Nero D'Avola
- Salt
- 1/2 cup ricotta cheese
- 2 tablespoon chopped parsley leaves
- Freshly ground black pepper
- 1 pound dried lasagne noodles
- Cacciacavallo cheese, to taste
- 1/4 fennel fronds