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Recipes
Polpette di Tacchino
By LeeBoruchow
Large turkey meatballs. Don't over do it on the sauce - you might be tempted to make a big Americanized soupy mess ...
- 4 cups day-old bread, cut into 1" cubes
- 2 pounds ground turkey
- 4 oz prosciutto, 1/8" dice
- 8 oz sweet Italian sausage (pork or turkey), casing removed
- 3 large eggs
- 1/4 cup grated parmigiano-reggiano
- 1/4 cup grated pecorino romano, plus 1/4 cup
- 1/2 cup finely chopped Italian parsley, plus 1/4 cup
- Several gratings nutmeg
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 2 cups Basic Tomato Sauce
- 1/2 cup dry white wine
Cannelloni alla Sorrentina
By LeeBoruchow
Great stuffed pasta from Sorrento
- 4 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into 1/4-inch dice
- 1 pound ground pork, ground at the fattest grind
- 1/2 pound sweet sausage, cut into 1/2-inch thick rounds
- 1/4 pound pancetta, cut into 1/4-inch cubes
- Several gratings nutmeg
- 2 small cans tomato paste
- 1 cup dry red wine
- 1 can Italian tomatoes, crushed by hand, with juices
- 1 recipe basic pasta dough
- 1 cup ricotta
- 1 bunch fresh basil, leaves cut into chiffonade
- 1 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons plus 4 tablespoons butter
Carciofata
By LeeBoruchow
Contadina style artichoke antipasto
- 6 tablespoons plus 4 tablespoons extra-virgin olive oil
- 2 medium red onions, cut into 1/2-inch dice
- 1/4 cup pine nuts
- 1/4 cup currants
- 1 teaspoon chili flakes
- 3 cloves garlic, halved
- 20 baby artichokes, trimmed and halved
- 1 small handfull of sun-dried tomatoes
- 1 bunch fresh basil leaves
- 1 bunch fresh mint leaves
- 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
- Sea salt
- 4 slices peasant bread, grilled
Cavaru a Issalata kin Inucru e Buttariga
By LeeBoruchow
Fennel and Crab Salad with Bottarga
- 1 large fennel
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced and zested
- 1/2 lb fresh crab meat
- 2 roma tomatoes, diced
- 4 green onions, sliced (white and light-green only)
- 1 orange, segmented and zested
- 1-2 tbsp bottarga
- freshly ground black pepper
Frittedda
By LeeBoruchow
This dish screams "Spring is here
- 2 pounds very young peas
- 2 pounds very young fava beans
- 12 small, tender artichokes
- 2 lemons juiced
- 1/2 bunch scallions, cut into 1" lengths
- 1/2 cup extra-virgin olive oil
- Bay leaf
- Salt and freshly ground black pepper
- 2 tablespoons white wine vinegar
- Chopped fresh parsley leaves
- Chopped fresh mint leaves
Spaghettini with Black Truffles
By LeeBoruchow
Bring 6 quarts of water to a boil and add 2 tablespoons of salt
- 1 lb spaghettini
- 1 stick unsalted butter
- 1 cup Castelmagno cheese, crumbled
- 3-4 ounces black truffle, for grating
Roasted Brussels Sprouts and Cauliflower with Orange
By LeeBoruchow
Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat
- 1 large head of cauliflower (about 2 lbs), cut into 1" florets
- 1 lb fresh brussles sprouts, halved if large
- 1/4 cup olive oil
- 1/4 cup minced shallot (about 1 large)
- 2 garlic cloves, minced
- 1 tbsp grated orange zest
- 1/2 cup fresh orange juice
- 1/3 cup chopped fresh Italian parsley
- Orange slices
- Fresh oregano leaves
Stir-Fried Chicken with Black Bean Sauce
By LeeBoruchow
In a medium bowl, combine the chicken, cornstarch, 1 teaspoon of the rice wine, light soy sauce and 1/2 teaspoon of...
- 1 lb skinless, boneless chicken thigh, cut into 3/4-inch chunks
- 2 tsp cornstarch
- 1 tsp plus 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp light (regular) soy sauce
- 1/2 tsp plus 1/4 teaspoon salt
- 1 tsp plus 2 tbsp peanut or vegetable oil
- 1 tbsp fermented black beans, rinsed briefly and drained
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 tsp dark (thick) soy sauce
- 1/3 cup low-sodium chicken broth or water
- 1 small red onion, cut into thin wedges
- 1/4 to 1/2 tsp red pepper flakes
- 1 carrot, halved lengthwise and thinly sliced on the diagonal
- 1 scallion, finely shredded
Cavatappi al Imparato
By LeeBoruchow
Cavatappi with Pancetta Rosemary and Orange: This is a shi-shi pasta dish, but still very simple as is common with ...
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta, finely chopped
- 1 large red onion, thinly sliced
- 2 teaspoons chopped rosemary
- 3 tablespoons of orange marmalade (no sugar added)
- Salt and freshly ground pepper
- 1 pound Cavatappi (can substitute garganelli, fusilli or rotini)
- freshly grated Parmigiano-Reggiano cheese
- finely chopped parsley
Frittelle di Zucca
By LeeBoruchow
Little squash fritters
- 1 1/2 medium small zucchinis, rinsed and dried
- 2 cloves garlic, thinly sliced
- 1/2 cup scallions, thinly sliced
- 1/2 cup Sardegna sheep's milk ricotta
- 1 to 2 tablespoons black pepper, freshly ground
- Zest of 2 lemons
- 3 eggs
- 3/4 cup all-purpose flour
- 1/4 cup olive oil