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.




Rolled Stuffed Beef

Buca di Beppo Restaurant Recipe

1 cup dry Italian bread crumbs
1/4 cup chopped garlic
3 ounces pecorino Romano cheese,  grated
3 tablespoons chopped Italian parsley
2 eggs
1 pound flank steak
4 hard boiled eggs
6  cups marinara sauce
1/2 cup heavy cream
1 pound cavatelli

To make with stuffing, mix the bread crumbs, garlic, cheese, parsley and eggs in a bowl. Set  aside. Pound flank steak until it is 1/4 inch thick.  Flatten the stuffing onto the middle of the  steak, from end-to-end. Lay the whole hard boiled eggs over the stuffing, roll up a steak like a salami and secured with string.  Set aside.

In a large pan, bring the marinara sauce to a boil, lower the heat, add the beef, covering it in sauce. Cook with the lid on for 1 hour or until the sauce is  thick, stirring regularly. Remove the beef and set aside. And the cream to the sauce and keep warm over very low heat.

Cook the pasta al dente, drain and toss with the sauce. Place the pasta on a large platter. Remove the string from the beef. Slice the beef into 1 inch dicks pieces, arrange over pasta and serve.  Makes 4 servings.

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