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Recipes
Broccoli Soffriti
By LeeBoruchow
Trim the broccoli into long stalks, removing the bottom 2 inches and leaving the leaves attached
- 3 pounds fresh broccoli, with leaves
- 1/4 cup extra-virgin olive oil
- 8 cloves garlic, sliced in half
- 10 salted anchovies, cleaned, filleted and roughly chopped
Lasagne Sarde
By LeeBoruchow
Remove lobster from shells and cut into 1/4-inch pieces
- 2 spiny lobsters, 1 1/2 pounds each, steamed 10 minutes and cooled
- 4 tablespoons extra virgin olive oil
- 1 medium red onion, cut into 1/8-inch julienne
- 2 ribs celery, cut into 1/4-inch pieces
- 1 medium starchy potato, cut into 1/8-inch dice
- 2 cloves garlic, thinly sliced
- 1/2 pound very ripe tomatoes (or 1 28oz can tomatoes, drained), cut into 1/2-inch dice
- 1 cup dry white wine
- 1 pinch saffron
- 1 pound mafaldine
- 1/2 cup finely sliced chives
Risotto con Aragosta
By LeeBoruchow
Lobster risotto: Be sure to use spiny lobsters for this, and remember the risotto should be served "wet
- 1 onion, 1/4" dice
- 1/2 carrot, 1/4" dice
- 1 bay leaf
- 2 (1 1/2 pound) spiny lobsters
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 1 1/2 cups rice, Vialone Nano or Arborio
- 1 glass dry white wine
- 2 tbsp butter
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Ciambella
By LeeBoruchow
A rare venture into deserts for me
- 1 pint blueberries
- 1 pint blackberries
- 1 pint raspberries
- 1/2 lemon, juiced
- 3 tablespoons sugar, plus 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 8 tablespoons cold sweet butter, cut into 1/2-inch dice plus 1 tablespoon
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup cold milk
Malloreddus al Pomodoro
By LeeBoruchow
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt
- 1/4 cup Extra-Virgin Olive Oil
- 4 Scallions, thinly sliced
- 4 cloves Garlic, thinly sliced
- 2 pounds Tomatoes, cut into 1/2-inch dice
- 1 tablespoon Fennel Seeds
- 1 tablespoon Hot Red Pepper Flakes
- 1 teaspoon Salt
- 1 recipe Malloreddus
- 1/2 cup freshly grated Crotenese or other Semi-Aged Sheep's Milk Cheese
Involtini alla Siciliana
By LeeBoruchow
Grilled Beef Involtini with Herb Salad
- Herb Salad:
- 8 slices beef, top round, about 4 ounces each
- 1 cup grated Pecorino
- 4 tablespoons bread crumbs
- 2 bunches flat-leaf parsley, finely chopped, to yield 1/2 cup
- 1/4 cup pine nuts
- 1/4 cup currants, soaked 1 hour in warm water and drained
- 8 (3-inch) rosemary sprigs, soaked in water 1 hour
- Salt and freshly ground black pepper, plus crushed black pepper for garnish
- 2 ounces olive oil
- Lemon wedges
- Herb Salad
- Mixed basil leaves
- Parsley leaves
- 1 lemon, halved
- Extra-virgin olive oil
- Salt and pepper
Patate alla Savonesa
By LeeBoruchow
Bring 8 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt
- 30 small new potatoes, scrubbed and halved
- 1/2 cup extra virgin olive oil
- 4 tbsp capers, drained
- 4 scallions finely sliced
- 1/4 cup freshly grated pecorino Sardo
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 20 basil leaves, torn
- 3 tbsp white wine vinegar
- Salt and freshly ground pepper to taste
Cinghiale di Calitri
By LeeBoruchow
Wild boar in the style of the Eastern side
- 1 boneless boar shoulder, tied at regular intervals
- 12 cloves garlic
- 1 bunch rosemary
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 medium red onions, cut into quarters and then sliced large
- 2 medium carrots, cut into 1/2-inch thick medallions
- 2 Rome apples, peeled and cut into slices
- 1/2 bottle dry white wine (or enough to come 1/3 up the meat)
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Malloreddus
By LeeBoruchow
Malloreddus are the traditional pasta of Sardegna, sometimes infused with saffron
- 4 cups Semolina Flour
- 1 1/2 cups Warm Water
- 1/2 teaspoon Salt
- 1 teaspoon ground Saffron, steeped in the warm water
Trout with Insalata Cruda and Tomato Vinaigrette
By LeeBoruchow
Trout is one of those fish that if someone serves it to me without crispy skin, the whole dish is destined to be a ...
- 4 whole trout 14 to 16 ounces each, de-boned, de-pinned and butterflied
- 2 whole parsley roots
- 2 yellow carrots
- 2 large whole radishes, of any color
- 1 medium green zucchini
- 1/4 cup packed whole, fresh Italian parsley leaves
- 1 cup small heirloom cherry tomatoes
- 8 large, whole basil leaves, cut in chiffonade
- 1/2 teaspoon basil seeds, bloomed
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil, plus additional olive oil for sauteeing
- Kosher salt and freshly ground pepper to taste