Copycat Buca Di Beppo Chopped Antipasto Salad Food

BUCCA DI BEPPO CHOPPED ANTIPASTO SALAD

Steps:

• Place all ingredients in a mixing bowl, except 1/2 the tomatoes, the whole pepperoncini, olives and dressing and toss.
• Add the dressing and toss until fully incorporated.
• Mound the salad mixture on a chilled plate, getting as much height as possible.
• Place remaining tomates around the outside of the salad.
• Garnish with whole pepperoncini and olives and serve!

COPYCAT BUCA DI BEPPO CHOPPED ANTIPASTO SALAD

Steps:

• Combine the vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly, it will emulsify with the...

BUCA DI BEPPO RED WINE VINAIGRETTE

Steps:

• In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
• Blend together while slowly adding the olive oil.
• Allow to sit at room temperature for 30 minutes before serving.
• Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN

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.