BUCA DI BEPPO LENTIL SOUP
I have taken many of Buca di Beppo cooking classes and also bought the cook-book. This a great soup and easy to make.
Provided by Polly W
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to a boil.
- Add lentils, carrot, onion,celery,sausage and sage.
- Turn heat down to med and cook for about 1 hour or until the soup thickens.
- Stir in tomatoes salt and pepper to taste.
- Serve soup in individual bowls with a little extra virgin olive oil.
Nutrition Facts : Calories 549.7, Fat 21.7, SaturatedFat 7.4, Cholesterol 43.1, Sodium 935, Carbohydrate 53.7, Fiber 24.6, Sugar 4.5, Protein 34.7
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 LITTLE HAT PASTA WITH SPICY CHICKEN
Make and share this Buca Di Beppo Little Hat Pasta with Spicy Chicken recipe from Food.com.
Provided by Punky Julster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large sautepan, heat the olive oil over medium heat.
- Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
- Add the chicken and saute until brown.
- Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
- Set aside.
- In a large pot of boiling water cook the pasta until al dente.
- Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
- Drain the pasta very well.
- Place the pasta back into the pot with the sauce and the cheese.
- Toss very well, until the sauce is completely incorporated.
- Serve immediately.
BUCA DI BEPPO ITALIAN WEDDING SOUP
Found this posted on another website, and posting it to make later. It comes from the Chef at Buca, and seems easier than my family recipe for this Zuppa.
Provided by Cook4_6
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
- Roll 5 oz. of sausage into miniature meatballs.
- Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
- Remove and let cool. Set aside.
- PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
- CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
- Brush cookie sheet with olive oil, and lay out chicken strips.
- Sprinkle with salt, pepper and oregano.
- Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
- TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
- In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
- Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
- Pour into bowls and garnish with diced red peppers and Romano cheese.
Nutrition Facts : Calories 266.2, Fat 13.6, SaturatedFat 6.1, Cholesterol 108.3, Sodium 779.3, Carbohydrate 12.9, Fiber 0.4, Sugar 5.5, Protein 21.8
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
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