Buca Di Beppo Salmon Siracusa Copycat Food

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)

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!

COPY CAT SHRIMP ARRIABATA FROM BUCCA DI BEPPO!

Steps:

• Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.
• Heat olive oil in saute pan and add shrimp. Saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives salt and crushed red pepper. Cook until the shrimp are just cooked through. Remove pan from heat an add 1 1/2 oz. room temperature butter.
• In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. Toss with romano cheese and place on a large platter. Top with shrimp and sauce, garnish with cubed ricotta salata and serve immediately!

BUCA DI BEPPO MACARONI ROSA (COPYCAT)

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.

BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)

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.

BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)

Steps:

• Coat large skillet lightly with olive oil and set over medium-high heat.
• Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
• Put flour on a plate.
• Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
• Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
• When fat is hot shake excess flour off cutlets and place in pan.
• Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
• With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
• Cook Marsala until it is reduced by one quarter.
• Stir in cream and simmer until you get a nicely thickened sauce.
• Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
• Serve with the sauce over top and a sprinkle of parsley.

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

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.