Buca Di Beppo Marinara Sauce Recipe Foodcom

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BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES



Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes image

Make and share this Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes recipe from Food.com.

Provided by Iron Woman

Categories     Chicken

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 15

1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry wine
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
2 lbs red potatoes
1 lb soft butter
5 ounces romano cheese
1 tablespoon oregano
salt
1/4 cup chopped garlic

Steps:

  • For Chicken Cacciatore:.
  • Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
  • Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
  • Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
  • For Mashed Potatoes:.
  • Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
  • On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Nutrition Facts : Calories 2034.5, Fat 161.2, SaturatedFat 77.8, Cholesterol 453.4, Sodium 2078.8, Carbohydrate 65.5, Fiber 6.1, Sugar 17.1, Protein 64.9

PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)



Penne San Remo (Inspired by Buca Di Beppo) image

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

16 ounces penne pasta
1 lb boneless skinless chicken breast
1 1/2 tablespoons flour (for thickening the sauce)
1 cup flour (for chicken breading)
2 teaspoons italian seasoning (you may substitute a combo of basil, oregano, rosemary, thyme, marjoram, garlic)
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil (for sauteeing the chicken)
1 tablespoon butter
3 tablespoons olive oil (for the sauce)
2 tablespoons fresh garlic (minced)
3/4 cup marinated artichoke (chopped into quarters)
1/2 cup green peas (cooked)
3/4 cup sun-dried tomato (julienne-cut)
1/3 cup white wine
1/2 cup heavy cream
3/4 cup parmesan cheese
1 pinch kosher salt (or amount according to taste. Table salt works fine)

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 MARINARA SAUCE



Buca Di Beppo marinara sauce image

I found this recipe a while ago when searching for a basic marinara sauce for my spaghetti. this tastes amazingly close to the sauce at buca di beppo. i hope you enjoy it as much as me and my family do!

Provided by melissa weber

Categories     Other Sauces

Time 55m

Number Of Ingredients 6

1/4 c olive oil
1 red onion, chopped
6 garlic cloves, sliced
2 can(s) crushed tomatoes (preferably san marzano)
salt
6 fresh basil leaves, sliced

Steps:

  • 1. heat the olive oil in a large saucepan.
  • 2. add onion and garlic to the saucepan. cook 8-10 minutes, or until golden brown.
  • 3. add tomatoes and salt.
  • 4. bring to a bubble, cover, lower the heat to a simmer, and cook for 30 minutes.
  • 5. remove from heat and add the fresh basil. enjoy!

BUCA DI BEPPO MACARONI ROSA (COPYCAT)



Buca Di Beppo Macaroni Rosa (Copycat) image

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

8 ounces macaroni, cooked
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken breast strips
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli, buds
1 ounce basil, for brushetta mix
1/4 tablespoon salt, for brushetta mix
2 ounces olive oil, for brushetta mix
1/4 tablespoon fresh ground black pepper, for brushetta mix
2 ounces garlic, peeled chopped for brushetta mix
4 ounces red onions, for brushetta mix
1 lb roma tomato, for brushetta mix
2/3 cup grated romano cheese

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 SUNDAY ROLLED STUFFED BEEF (BRACIOLE)



Buca Di Beppo Sunday Rolled Stuffed Beef (Braciole) image

I was looking for a Braciole Recipe from Calabria, and was happy when I stumbled across this one. It is a bit ambitious for a week night, but if you use Alton Brown's quick cook method* for Braciole it can be done.

Provided by Cook4_6

Categories     European

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup Italian style breadcrumbs
1/4 cup garlic, chopped
3 ounces pecorino romano cheese, grated
3 tablespoons parsley, fresh chopped
3 eggs
1 lb flank steak
4 hard-boiled eggs
6 cups marinara sauce
1/2 cup heavy cream
1 lb cavatelli

Steps:

  • Mix the bread crumbs, garlic, Pecorino Romano cheese, parsley and eggs. Set aside.
  • Pound the flank steak until it is 1/4 inch thick (or ask your butcher to prepare it for you!).
  • Flatten stuffing onto the middle of the steak from end to end.
  • Lay the whole hard boiled eggs over the stuffing, roll up the steak like a salami and secure with string. Set aside.
  • In a large pan, bring the Marinara Sauce to a boil, lower the heat, and add the braciola covering it in sauce.
  • Cook with lid on for 1 hour or until the sauce is thick, stirring regularly.
  • Remove the braciola and set aside. Add the cream to the sauce and keep warm over very low heat.
  • Cook pasta until al dente, drain and toss with the sauce. Place pasta on a large platter. Remove the string from the braciola. Slice braciola into 1-inch thick pieces arrange over pasta and serve.
  • *Alton Brown browns the rolls and then places in hot marinara in a foil tented baking dish at 350 degrees for 45 minutes.

Nutrition Facts : Calories 1382, Fat 48.6, SaturatedFat 20.6, Cholesterol 473.7, Sodium 2231.5, Carbohydrate 163, Fiber 15.2, Sugar 39.8, Protein 68.4

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)



Buca Di Beppo Salmon Siracusa (Copycat) image

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

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15 -16 ounce) can artichoke hearts, quartered
8 ounces minced garlic (divided)
8 ounces capers
8 ounces lemon juice
4 ounces olive oil
3 tablespoons dried oregano
3 teaspoons black pepper (fresh ground is best)
3 teaspoons salt
4 -6 nice size boneless salmon fillets (5 oz portion)
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper (fresh ground is best)
2 ounces minced garlic
4 ounces red onions
1 lb roma tomato

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

BUCA DI BEPPO MARINARA SAUCE



Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Greatfull

Categories     Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1/4 cup olive oil
1/2 cup yellow onion, chopped
1 garlic clove, minced
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
salt and pepper, to taste
1/4-1/3 cup beef broth

Steps:

  • Combine ingredients in a small sauce pan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes.

Nutrition Facts : Calories 341.9, Fat 27.7, SaturatedFat 3.8, Cholesterol 0.1, Sodium 1323.3, Carbohydrate 23.5, Fiber 4.6, Sugar 12.8, Protein 4.3

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