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 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 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
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 MARINARA SAUCE
Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.
Provided by Polly W
Categories Low Protein
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3
BUCA DI BEPPO CHICKEN GLORIOSO
Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.
Provided by Cook4_6
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5
BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)
I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!
Provided by Cook4_6
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77
COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE
This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!
Provided by Contributor
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
- Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
- Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
- To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)
Delicious dish served at Buca Di Beppo. Tender chicken breast, artichoke hearts, sun-dried tomatoes and green peas tossed with imported Italian penne pasta in a white wine cream sauce. Note, since Buca is a restaurant, they use pre-made Alfredo Sauce, and pre-cooked, breaded chicken breasts. This recipe reflects a more traditional, home-style cooking as opposed to a streamlined restaurant approach. Also at Buca, the chicken is added earlier in the cooking process (along with the artichokes and the sun-dried tomatoes.) They can do this because they use pre-made Alfredo sauce. This recipe involves making the Alfredo sauce, or white-wine cream sauce from scratch. The chicken is cooked separately (before) then added to the sauce at a later step so that the chicken retains some crispiness.
Provided by Chef Vince Ang
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
- Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
- For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
- In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
- Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
- Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
- Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
- Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
- When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
- Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
- Add the green peas and stir for about three minutes.
- Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.
Nutrition Facts : Calories 1130.4, Fat 45.7, SaturatedFat 15.8, Cholesterol 137.5, Sodium 1311, Carbohydrate 132.4, Fiber 18.6, Sugar 5.7, Protein 47.7
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