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.




Salmon Siracusa

Buca Di Beppo Copycat Recipe

Serves 6

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15-16 oz.) 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
3 teaspoons salt
6  (5 oz.) boneless salmon fillets

Bruchetta Mixture
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper
2 ounces minced garlic
4 ounces red onions
1 lb Roma tomato

Prepare Bruschetta Mix: Cut ends off Roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces. Dice red onions to 1/2 inch. 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 ounces olive oil with 4 ounces minced garlic (4 tablespoons) and brush both sides of salmon filets with the mixture. Mix salt, pepper and oregano and sprinkle over salmon filets.

In saute pan combine kalamata olives, wine, bruschetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 tablespoons if you don't have fresh). Heat to a boil. Add marinated salmon, cover and cook until the salmon is done. (about 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.

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