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.




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.

1 comment:

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