Buca Di Beppo Recipe Book Food

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Steps:

• Lightly salt chicken breasts.
• Sprinkle evenly with chopped sage.
• Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
• Meanwhile, heat olive oil in a saute pan.
• Lightly flour chicken pressed with Prosciutto.
• Place in heated oil, Prosciutto side down.
• Brown one side, turn and brown the other side.
• Drain off excess oil, and deglaze with 4 ounces of white wine.
• Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
• On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

BUCA DI BEPPO LENTIL SOUP

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.

BUCA DI BEPPO MARINARA SAUCE

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.

BUCA DI BEPPO MEATBALLS AND MEATBALL SAUCE

Steps:

• Meatballs:.
• In a large bowl mix all ingredients together.
• Shape into meatballs the size of a golf ball ( makes about 40 meatballs).
• Set aside and let rest for 1 hour.
• Cook the meatballs in the Meatball Sauce :.
• In a large pan saute in olive oil, garlic,onion,celery and carrot until translucent.
• Add parsley.
• Break the tomatoes with your hands and add with juice to the pan.
• Add salt and pepper.
• Bring to boil then lower heat to simmer and add your meatballs.
• Simmer for about 45 minutes.
• Remove meatballs to platter and serve sauce with your favorite pasta !

BUCA DI BEPPO CHICKEN GLORIOSO

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.