Buca Di Beppo Marinara Sauce Recipe Foodcom

BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES

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.

BUCA DI BEPPO MEATBALLS AND MEATBALL SAUCE

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 !

BUCA DI BEPPO MACARONI ROSA (COPYCAT)

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.

BUCA DI BEPPO SUNDAY ROLLED STUFFED BEEF (BRACIOLE)

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.

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)

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!

BUCA DI BEPPO BEEF PIZZAIOLA

Steps:

• In a large saute pan medium heat, heat the olive oil, red onion, garlic and capers.
• Saute until the onions are translucent.
• Add beef and cook until brown.
• Add wine and cook until reduced by half.
• Break up tomatoes and add to pan with the oregano,salt and pepper.
• cook for about 20 minutes.
• reduce heat to low and keep warm.
• Meanwhile, make the garlic mashed potatoes.
• Cover the bottom of a large serving platter with the potatoes.
• Spoon the sauce over the potatoes and enjoy !

BUCA DI BEPPO MARINARA SAUCE

Steps:

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