BUCA DI BEPPO MARINARA SAUCE
Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.
Provided by Polly W
Categories Low Protein
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In 3 quart sauce pan, heat olive oil over medium heat.
- Add onion and garlic and cook until golden brown.
- Add tomatoes and salt.
- Bring to boil, then cook over low heat for 30 minutes stirring often.
- Turn off heat and add basil.
Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3
BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil.
- Add eggplant and saute until brown and soft. Add chopped garlic and saute.
- Add sliced chicken breast, and marinara. Reduce heat.
- Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9
BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)
I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!
Provided by Cook4_6
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare Bruschetta Mix:.
- Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
- Dice red onions to 1/2 inch (1/2 of large).
- Chop basil into 1/4 inch pieces.
- Mix all bruschetta ingredients in a large bowl. set aside.
- Remove skin from salmon (if grilling this is not necessary).
- Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
- Mix salt, pepper and oregano and sprinkle over salmon filets.
- In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
- Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
- Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
- If grilling:.
- Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
- If baking:.
- Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!
Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77
BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)
I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!
Provided by Cook4_6
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place the pork loin in baking pan, fat side down.
- Combine salt, pepper and rosemary in small bowl.
- Rub pork with olive oil, then season both sides with seasoning mixture.
- Bake pork loin, fat side up, in a 350° convection oven with the wind on.
- Rotate pork after 30 minutes.
- Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
- When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
- Add shallots and sauté until they are translucent.
- Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
- Slice pork approximately 3/8 of an inch thick or to your desired portion size.
- Transfer pork to plate and ladle sauce over meat.
- Serve with roasted vegetables and enjoy!
- *You can substitute toasted pecans if filberts or hazelnuts are not available to you.
Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8
BUCA DI BEPPO BUCATINI ALLA ENZO
Make and share this Buca Di Beppo Bucatini Alla Enzo recipe from Food.com.
Provided by Member 610488
Categories European
Time 25m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta 9 to 10 minutes in salted water according to package instructions. Five minutes before pasta is cooked, begin preparing sauce.
- Saute bacon with olive oil in skillet until it begins to crisp. Add black pepper. Allow to stand for 1 minute. Add prosciutto, stir over heat for 1 minute. Add mushrooms and continue sauteeing and stirring for 1 minute. Add peas.
- Cook for 2 minutes, allowing peas to absorb flavors of the dish. Add cooked, drained pasta and toss gently. Add cheeses and toss again gently. Serve hot.
Nutrition Facts : Calories 1107.9, Fat 65.8, SaturatedFat 19.9, Cholesterol 82.9, Sodium 992.1, Carbohydrate 91.2, Fiber 5.1, Sugar 4.7, Protein 36.5
BUCA DI BEPPO MACARONI ROSA (COPYCAT)
Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.
Provided by Cook4_6
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Add all the ingredients together listed for brushetta. Set aside.
- Heat olive oil in a large sauté pan.
- Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
- Add marinara and cream and reduce by a third.
- Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
- Drop macaroni and broccoli buds in boiling water for three seconds.
- Drain and toss in sauce along with Romano cheese and serve on a large platter.
Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9
BUCA DI BEPPO CHICKEN WITH LEMON
Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.
Provided by Cook4_6
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
- Begin to heat the olive oil in a 12 inch sauté pan on med-high.
- Pound the chicken to about 1/4 inch thickness.
- While oil is getting hot, lightly season both sides of the chicken breast with salt.
- Lightly dust the chicken breast in the flour, shake off excess flour.
- Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
- When both sides are nice and brown, add white wine and lemon juice.
- Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
- Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
- Add capers to the sauce.
- Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2
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BUCA DI BEPPO CHICKEN LIMONE - COPYKAT RECIPES
From copykat.com
4.8/5 (4)Total Time 25 minsCategory Main CourseCalories 214 per serving
- Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk. Combine flour, garlic powder, and paprika in a small bowl; stir well. Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.
- Dry the chicken off by patting it with paper towels. The dryer your chicken the more the batter will adhere to the chicken.
- Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium-high heat 2 to 3 minutes on each side.
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