Buca Di Beppo Porchetta Rustica Copycat Recipes

APPLE GORGONZOLA SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Start by making the candied walnuts. Preheat your oven to 225. Line a large baking sheet with foil.
• In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.
• Add the walnuts and stir to coat.
• Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.
• Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.
• Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.
• Bake at 225 for 1 hour. Stir every 15 minutes.
• Remove from the oven and let cool completely.
• In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)
• Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.
• Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)
• Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)
• Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.
• Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.

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.

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

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.