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Recipes
Lasagne alla Bolognese al Forno
By LeeBoruchow
The true king of lasagne. Not as saucy and cheesy as Lasagne alla Napoletana, and much more simple, but the flavor...
- Ragu Bolognese:
- 1 recipe green pasta dough
- 2 tbsp extra-virgin olive oil
- 1 recipe ragu bolognese
- 8 oz parmigiano-reggiano, grated
- 1 recipe besciamella
- 1/4 cup extra-virgin olive oil
- 2 medium onions, finely diced
- 4 ribs celery, finely diced
- 2 carrots, finely diced
- 5 cloves garlic, thinly sliced
- 1 pound ground veal
- 1 pound ground pork
- 4 ounces pancetta, run through the medium holes of the butcher's grinder
- 1 6 oz can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
Sgombro in Cartoccio
By LeeBoruchow
Cooking in paper almost always yields a perfectly cooked fish
- extra-virgin olive oil
- 4 pieces bluefish fillet, 1 1/2 pounds total
- Salt and freshly ground black pepper
- 2 blood oranges, zested and segmented, plus 2 more for juicing.
- oregano flowers, or other late summer herb flowers
- 1 medium red onion, sliced paper thin
- 1 clove garlic, sliced paper thin
- 4 fresno chiles, like fresno, halved
- sprigs of italian parsley, plus extra finely chopped
- sprigs of mint, plus extra finely chopped
Brasato di Maiale Nero
By LeeBoruchow
"As the black rooster." Pork shoulder is a must for this dish
- 1 (4-pound) boneless pork shoulder, tied at regular intervals with butcher's twine
- 2 teaspoons kosher salt
- 8 fresh sage leaves
- 2 1/2 ounces pancetta
- 3 cloves garlic, crushed
- 1/4 cup flat parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 cup plus 1 cup red wine
- 1 (28-ounce) can tomatoes and their juices, crushed
- Black pepper
Malloreddus a sa Baroniesa
By LeeBoruchow
Despite the name, this is not the pasta of a Baron, but rather the common folk who live in the Baron's region -- re...
- 1 lb new potatoes
- 1/4 cup extra virgin olive oil
- 1 medium onion, sliced
- 4 oz pancetta, thinly sliced and chopped into 1" pieces
- 1 whole fresh red chile, halved (or 1tsp dried chile flakes)
- salt to taste
- 1 cup vermentino wine
- 1 lb malloreddus pasta
- 1 bunch flat leaf parsley, finely chopped
- 1/2 cup grated pecorino sardo
Fettuccine con Aragosta alla Pantelleria
By LeeBoruchow
Fettuccine with Lobster from Pantelleria: This is served with a pesto that is fairly different than the genovese va...
- 2 (1 1/2 pound) lobsters, steamed and cooled
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1 cup parsley leaves, plus chopped parsley leaves, for garnish
- 2 cloves garlic
- 4 tablespoons salt packed capers, rinsed and drained
- 4 tomatoes, roughly chopped
- 1 tablespoon freshly ground black pepper
- 1 tablespoon crushed chili pepper
- 1/2 cup extra-virgin olive oil
- 1 pound fettuccine
Friarielli Soffritti
By LeeBoruchow
Sometimes broccoli rabe just needs to "be
- 3 lb broccoli rabe, bottom 2" trimmed
- 5 salt-packed anchovies, rinsed and fileted
- 8 cloves of garlic, halved
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup toasted breadcrumbs
Issalata Ortobene
By LeeBoruchow
Arugula Salad with Pears Walnuts and Ricotta Salata
- 2 pears
- 1/2 lb arugula, washed
- 1 head belgian endive, sliced thin
- 1/4 cup + 1tbsp extra virgin olive oil
- 1/2 cup chopped walnuts
- 1/2 cup coarsley grated ricottta salata
- sea salt and ground pepper
Frittata in Insalata
By LeeBoruchow
Frittata Salad
- 1/2 cup fresh mint leaves
- 1/2 cup fresh basil leaves
- 1/2 cup fresh oregano leaves
- 1/2 cup fresh fennel fronds, plus extra for garnish
- Sea salt and freshly ground black pepper
- 6 eggs
- 2 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1 head escarole, cleaned and dried, roughly cut
- Zest and segments of 2 oranges
- 1 lemon, juiced and zested
Salsiccie e Friarelli
By LeeBoruchow
Classic combination of sausage and bitter broccoli rabe, representative of Puglia
- 4 lbs pork shoulder, grinded
- 2 lbs pancetta, grinded
- 1/4 cup kosher salt, plus more to taste
- 2 tbsp ground black pepper
- 3 tbsp dried oregano
- 2 tbsp red pepper flakes
- 1/2 cup dry white wine
- sausage casings
- 2 bunches brocooli rabe, trimmed
- 4 cloves garlic, crushed
- 1/2 cup toasted bread crumbs
- extra-virgin olive oil
Tagliata di Manzo
By LeeBoruchow
Grilled rib eye, sliced and served with arugula
- 2 tbsp sugar
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp hot red pepper flakes
- 1/4 cup porcini powder (dried porcini mushrooms ground to a powder in a spice grinder)
- 5 garlic cloves, minced
- 1/4 cup extra-virgin olive oil, plus 1 tbsp, plus more for drizzling
- 1 bone-in rib eye steak, about 3" thick, weighing 3-3.5 lbs
- 3 cups arugula
- sea salt
- balsamic vinegar, for drizzling