BUCA DI BEPPO PENNE CALABRESE
Make and share this Buca Di Beppo Penne Calabrese recipe from Food.com.
Provided by aronsinvest
Categories Penne
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saute for a few minutes. Add chicken stock. Cook for about 15 minutes.
- Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
- Serve immediately.
Nutrition Facts : Calories 791.3, Fat 34.2, SaturatedFat 9.6, Cholesterol 61.3, Sodium 800.5, Carbohydrate 98.9, Fiber 13.7, Sugar 3.4, Protein 25
BUCA DI BEPPO'S BAKED PENNE RECIPE
Provided by á-174942
Number Of Ingredients 7
Steps:
- Reheat cooked penne for 10 seconds and drain. Toss pasta with marinara, 1 ounce Romano, 3/4 of the shredded mozzarella/provolone mixture, sausage cooked and sliced, and 3/4 of the pepperoni sliced and cut into quarters. Reserve 1/4 pepperoni for garnish. Place in baking dish. Sprinkle remaining pepperoni over the top along with the remaining shredded cheese and 1 ounce Romano. Bake at 500 degrees for 10 to 12 minutes until top becomes golden brown. This recipe yields 4 to 6 servings.
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
BUCA DI BEPPO MEATBALLS AND MEATBALL SAUCE
I loved the cooking classes that they used to have. I hope they start them up again.. This is from their cook-book I bought. Serve with Buca di Beppo Meatball Sauce !!! Yum
Provided by Polly W
Categories Spaghetti
Time 1h45m
Yield 40 meatballs, 4-6 serving(s)
Number Of Ingredients 15
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 !
Nutrition Facts : Calories 1332.6, Fat 77.9, SaturatedFat 26.3, Cholesterol 434, Sodium 3056.1, Carbohydrate 80.2, Fiber 10, Sugar 20.1, Protein 81.2
BUCA DI BEPPO TIRAMISU
Make and share this Buca Di Beppo Tiramisu recipe from Food.com.
Provided by lawbritt
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
- ESPRESSO RUM MIXTURE: Mix espresso and rum together.
- ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.
Nutrition Facts : Calories 267.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 264.9, Sodium 67.1, Carbohydrate 29.4, Fiber 0.9, Sugar 15.3, Protein 6.2
BUCA DI BEPPO PENNE CARDINALE
I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.
Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8
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