Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Escarole and Beans in Red Sauce

ESCAROLE and BEANS in RED SAUCE
Buca di Beppo Restaurant Recipe

Serves 8

1 pound dried great northern beans
5 garlic cloves
4 tablespoons extra virgin olive oil
2 heads escarole, roughly chopped
30 ounces tomato sauce
28 ounces diced tomatoes
2 cups chicken broth
salt and pepper

Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.

Heat the olive oil and chopped garlic for one minute. Add the chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.
Add the beans, tomato Sauce, diced tomatoes and broth. Stir to combine. Simmer together uncovered for 45 minutes until slightly thickened. Add salt and pepper to taste. Serve in bowls with delicious crusty bread!



Porchetta Limoncello



PORCHETTA LIMONCELLO
Buca di Beppo Restaurant Copycat Recipe

Meat:
4 pounds whole pork loin
flour
salt & pepper
3 tablespoons olive oil

Sauce:
1/3 cup butter
1 cup limoncello
3 tablespoons minced garlic
3/4 cup sliced pepperoncini pepper

Garnish:
1 lemon, sliced thin horizontally
5 whole pepperoncini peppers

Cut pork into 1/2 inch thick slices, then pound each piece flat into 1/4 inch thick pieces. Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.

Heat olive oil in large non-stick skillet over medium high heat, until smoking. Working in batches (make sure to leave space between pieces or it won't brown properly)  Saute the pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set the pork pieces aside when done.

In the same skillet, reduce heat to low and melt butter. Once the butter is melted, add the limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary. Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more. Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.

Arrange the pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.

Cornish Game Hens With Spinach Sauce



CORNISH GAMES HENS with SPINACH SAUCE
Buca di Beppo Restaurant Copycat Recipe

Serves 4-6

Chicken:
4 (1 lb.) Cornish hens (bone in, skin on split breast about 6 large) or 4 lbs. chicken breasts (bone in, skin on split breast about 6 large)
1 cup olive oil
1 tablespoon crushed red pepper flakes
2 tablespoons rosemary, chopped fresh
1 tablespoon oregano, dried
salt

Spinach Sauce:
1 quart heavy cream
4 ounces garlic cloves, sliced
1 pound spinach, frozen (drained well and chopped)
2 teaspoons salt
2 teaspoons pepper
2 ounces butter

To prepare the hens, split open the back of each Cornish game hen with a sharp knife or poultry shears.Remove the giblets, rinse under cold water and pat dry with a paper towel. Flatten leaving hens in one piece. Place olive oil, crushed red pepper, rosemary, oregano and salt in a large bowl and mix well. Add hens to the mixture and marinate for about 2 hours, turning the hens from time to time.

Preheat oven to 350 degrees. Place the hens on a large sheet pan, skin side down. Spoon some of the marinade over the hens. Bake for about 45 minutes, turn the hens skin side up and continue baking for another 30 minutes, or until the meat is done and skin is golden brown and crisp.

Remove the hens from the oven, place on serving dishes and top with Spinach Sauce.

To prepare Spinach Sauce bring the cream to a simmer in a small saucepan over medium-low heat.
Add the garlic. Cook until the cream is reduced by half. Add the spinach, salt and pepper, and heat through, cooking for about 5 minutes. Remove the sauce from the heat and add butter. Mix well until the sauce has thickened. If you prefer a smoother sauce, puree in a blender or food processor.

Tuscan Beans and Escarole Soup


TUSCAN BEANS and ESCAROLE SOUP
Buca di Beppo Restaurant Copycat Recipe

1 pound dried great northern beans
5 garlic cloves
4 tablespoons extra virgin olive oil
2 heads escarole, roughly chopped
30 ounces tomato sauce
28 ounces diced tomatoes
2 cups chicken broth
salt and pepper

Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain. Heat olive oil and chopped garlic for one minute. Add the chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing. Add the beans, tomato sauce, diced tomatoes and broth. Stir to combine. Simmer together uncovered for 45 minutes until slightly thickened. Add salt and pepper to taste. Serves 8.

Bucatini alla Enzo


BUCATINI ALLA ENZO
Buca di Beppo Restaurant Copycat Recipe

4 ounces pasta
2 tablespoons olive oil
2 ounces bacon
1/2 teaspoon black pepper
1 ounce prosciutto
2 tablespoons peas
2 tablespoons fresh mushrooms, sliced
1 1/2 ounces mixed Parmesan and Romano cheese, grated

Cook pasta 9 to 10 minutes in salted water according to package instructions. Five minutes before pasta is cooked, begin preparing the sauce.

Saute the bacon with olive oil in skillet until it begins to crisp. Add black pepper. Allow to stand for 1 minute. Add the prosciutto, stir over heat for 1 minute. Add the mushrooms and continue sauteing and stirring for 1 minute. Add the peas. Cook for 2 minutes, allowing peas to absorb flavors of the dish. Add  the cooked, drained pasta and toss gently. Add cheeses and toss again gently. Serves 1.

Red Wine Vinaigrette

RED WINE VINAIGRETTE
Buca di Beppo Restaurant Copycat Recipe

1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil

In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic. Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving. Makes 2 cups.

Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.

Salmon With Pesto Cream Sauce


SALMON with PESTO CREAM SAUCE
Buca di Beppo Restaurant Copycat Recipe

2 pounds salmon
3 tablespoons olive oil
1/3 cup basil pesto
3/4 cup half and half
3/4 cup heavy cream
1/2 cup parmesan cheese, grated

Season the salmon if you choose and either sear in a pan, then place in oven to cook until finished or grill. Keep warm if it finishes prior to the sauce.

In the meantime, warm the olive oil in a saute pan until just warm and add pesto and heat on medium until it becomes more liquid. Add the cream and half and half and bring to a gentle boil while whisking. Continue to cook over low heat stirring frequently until thickened. Add the parmesan cheese and stir until melted. Serve salmon on a bed of the sauce. Serves 6-8.

Pancetta and Arugula Pizza



PANCETTA and ARUGULA  PIZZA
Buca di Beppo Restaurant Copycat Recipe

12 inch ready made pizza crust
1 tablespoon olive oil, plus 1/4 teaspoon for tossing greens
1 tablespoon minced garlic
1 cup shredded Italian cheese blend
1/2 cup cooked, thinly sliced spicy Italian sausage
1/2 cup diced pancetta (see note)
1 tablespoon grated Parmesan
1 ounce baby arugula
pinch each coarse salt and pepper, or to taste
1/4 ounce aged balsamic or bottled balsamic glaze

Heat oven to 450 degrees. Using a pastry brush, evenly brush olive oil to the edges of the dough. Sprinkle minced garlic over dough evenly. Place shredded cheese evenly over garlic. Top with sausage.

Saute pancetta and place evenly over pizza. Sprinkle Parmesan cheese over top. Place into a 450 degree oven for 10 to 12 minutes until the cheese begins to brown. Remove from oven.

In a mixing bowl, toss arugula with 1/4 teaspoon olive oil and salt and pepper. Place arugula evenly over pizza. Drizzle lightly with balsamic. Makes 6-8 servings.

Recipe note: Prosciutto can substitute for the pancetta.

Chicken & Sausage Ziti


CHICKEN and SAUSAGE ZITI
Buca di Beppo Restarant Recipe

Ziti:
1 package of mild Italian sausage (5 links) 
1 pound chicken breast tenders cut in chunks 
1 tablespoon olive oil 
1/2 teaspoon oregano 
1/2 teaspoon basil 
1 (15 oz.) can Italian diced tomatoes 
1/2 cup fresh Parmesan cheese 
1 package of penne noodles 
1 package of fresh Spinach

Sauce:
2 cups heavy whipping cream 
4 ounces cream cheese 
1 tablespoon butter 
1 pinch of crushed red pepper 
2 tablespoons crushed garlic 
salt and pepper, to taste 

Cook the sausages as recommended on package cut into chunks and set aside. Boil penne noodles drain and put into large bowl. Boil spinach and drain and add to big bowl of cooked penne.

Cook chicken in a frying pan: Heat olive oil add chicken, oregano, basil, and can of tomatoes. Cook until the chicken is fully cooked about 10 to 15 min. (When done add to big bowl of cooked penne

Sauce: In a sauce pan add the butter and garlic stir until light brown. Add the heavy whipping cream, red pepper and cream cheese. Salt and pepper taste. Let simmer for 20 min on low heat to thicken. (When done add to big bowl of cooked penne) Add parmesan cheese to pasta bowl & mix everything together.

Shrimp Florentine



SHRIMP FLORENTINE
Buca di Beppo Restaurant Recipe

2 ounces olive oil
8 ounces shrimp 41/50 tail off (14 shrimp)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons garlic, chopped
4 ounces clam juice
1 cup tomatoes, diced
3 ounces baby spinach
3 ounces unsalted butter
18 ounces penne pasta, cooked
2 tablespoons Parmesan cheese

In a saute pan over medium heat, add the shrimp and saute for 30 seconds or until the shrimp turn pink on both sides. Add  the garlic, salt and pepper and simmer until the garlic is caramelized.

Add the clam juice to pan and simmer until the clam juice is reduced by half. Add the tomatoes and spinach to the pan and toss to coat. Remove from heat and add the butter swirling the pan until the butter is melted and the sauce is slightly thickened. Add the cooked pasta and parmesan cheese to pan and toss to incorporate. Garnish with parmesan cheese.