Buca Di Beppo Porchetta Rustica Copycat Recipes

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BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)



Buca Di Beppo Porchetta Rustica (Copycat) image

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

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

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

COPY CAT SHRIMP ARRIABATA FROM BUCCA DI BEPPO!



Copy Cat Shrimp Arriabata from Bucca Di Beppo! image

Make and share this Copy Cat Shrimp Arriabata from Bucca Di Beppo! recipe from Food.com.

Provided by Sweet Tortellini

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 19

3 ounces olive oil
1 lb fresh shrimp
2 1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2 1/2 ounces lemon juice
8 ounces tomatoes, chopped
3 ounces kalamata olives
1 teaspoon salt
1 1/2 teaspoons red peppers
1 1/2 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces ricotta salata cheese
10 ounces butter
1 1/2 ounces garlic
2 ounces romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 lbs angel hair pasta

Steps:

  • Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Halve the pitted black olives and portion to 3 ounces, cut ricotta salata in 1/4 inch cubes and portion to 1 1/2 ounces.
  • Heat olive oil in saute pan and add shrimp. Saute for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives salt and crushed red pepper. Cook until the shrimp are just cooked through. Remove pan from heat an add 1 1/2 oz. room temperature butter.
  • In a large saute pan place 10 oz. butter, 1 tablespoons crushed red pepper, salt, finely chopped sage and 1 1/2 oz chopped garlic. Place heated pasta in saute pan and toss well to incorporate all ingredients thoroughly. Toss with romano cheese and place on a large platter. Top with shrimp and sauce, garnish with cubed ricotta salata and serve immediately!

Nutrition Facts : Calories 1429.2, Fat 68, SaturatedFat 33.5, Cholesterol 226.7, Sodium 1900.4, Carbohydrate 157, Fiber 7.8, Sugar 7.1, Protein 42.1

BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)



Bruschetta-Buca di Beppo Recipe - (4.7/5) image

Provided by Nette

Number Of Ingredients 8

1 oz. basil
1/4 Tblsp. salt
2 oz. olive oil
1/4 Tblsp. pepper, ground
2 oz. garlic, peeled
4 oz. red onions, chopped
1 lb. roma tomatoes, chopped
1/2 loaf baguette bread, sliced 1/2 inch thick

Steps:

  • Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.

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