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'S MACARONI ROSA RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes. 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. This recipe yields ?? servings.
BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)
A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!
Provided by Cook4_6
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 263.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 93.1, Sodium 141.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.3, Protein 26.1
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 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
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