Buca Chicken with Lemon
Source: Chef Vittorio Renda, Buca di Beppo
2 six-ounce boneless, skinless chicken breasts
1 cup of flour
1/4 cup of olive oil
1/4 cup of white wine
4 large lemons
1/2 stick of unsalted butter softened
Small handful of drained capers
Cut three lemons in half and use for fresh lemon juice. Pour the juice
through a fine strainer.
Cut the last lemon into wedges for garnish.
Begin to heat the olive oil in a 12 inch sauté pan on med-high.
While oil is getting hot, lightly season both sides of the chicken breast
Lightly dust the chicken breast in the flour. Shake off excess flour.
Place chicken in the sauté pan skin side down.
When the chicken is golden brown, turn over and brown the other side as
well. It is important to brown both sides to insure the chicken is
completely cooked through.
When both sides are nice and brown, add white wine and lemon juice.
Continue to cook for approximately two to three minutes. The liquid should
reduce approximately half.
Once the liquid is reduced, remove the chicken breasts from the pan and turn
Check to make sure the chicken breasts are cooked by turning each piece of
chicken over and cutting it halfway through with a knife. There should be
no visible pink. If the chicken is not completely cooked through, place in
a 400 degree oven for five minutes to complete cooking.
Finish the sauce by placing the softened butter in the pan. Using rubber
spatula, work the butter into the sauce as it melts.
Pour sauce directly on top of chicken breasts. Garnish with capers and
Buca Di Beppo Tiramisu
Recipe By:Chef Vittorio Renda, Buca di Beppo
9 ounces sweet mascarpone
3 ounces zabaglione custard
1/2 cup espresso rum mix
3 round lady fingers - (6" diameter)
1/2 ounce cocoa powder
1/8 cup crumbled biscotti
1 Serving bowl (3" deep by 7" wide)
Whip the mascarpone cheese until light and airy.
Dip ladyfingers in rum espresso mixture and place in serving bowl 3 inches deep by 7 inches wide.
Top with 1 oz. of zabaglione.
Using a 3 oz. scoop, layer one-third of the whipped mascarpone over ladyfingers.
Repeat process two more times with remaining ladyfingers.
Place bowl in fridge until needed.
Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
5 egg yolks
1 whole egg
1/4 cup sugar
1/2 cup Marsala
In batter bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored.
Whisk in the Marsala.
Microwave on high for 30 seconds.
Repeat this timing for about 4-6 times, or until the pudding is thick.
equal parts expresso & rum
Buca di Beppo Garlic Mashed Potatoes
(Buca di Beppo Executive Chef)
2 pounds small red-skinned potatoes, with skins on
1 cup grated Romano cheese
1/2 cup butter, softened and cut into pieces
1/4 cup minced garlic
1 teaspoon dried oregano
1 teaspoon salt
Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to low and cook until the potatoes are tender. (About 15 minutes.) Drain potatoes and transfer to a large serving bowl.
Immediately add cheese, butter, garlic, oregano, and salt. Blend thoroughly with the whip attachment of an electric mixer.
Chopped Antipasto Salad
Iceberg Lettuce, chopped 10 oz.
Pepperoni, diced 1 oz.
Mortadella, diced 1 oz.
Red onions, diced 1 oz.
Provolone, diced 1 oz.
Roma tomatoes, diced 2 oz.
Cucumbers, diced 2 oz.
Gorgonzola, crumbled 1 oz.
Feta cheese, crumbled 1 oz.
Pepperoncini, chopped ½ oz.
Oregano ½ tsp.
Italian vinaigrette dressing 4 oz.
Pepperoncini, Whole 3
Black olives 2
Green olives 2
Place all ingredients in a mixing bowl except half of the tomatoes, the whole pepperoncini, olives, and dressing and toss.
Add the dressing and toss again until fully incorporated.
Mound salad mixture on a chilled plate, getting as much height as possible.
Place the remaining amount of tomatoes around the outside of the salad.
Garnish with olives and pepperoncinis and serve!
Olive oil 2 fluid ounces
Green onions, chopped 2 ½ ounces
Garlic, chopped 1 ounce
Chicken breasts, sliced 10 ounces
Salt ½ teaspoon
Crushed red pepper 1 teaspoon
White wine 2 fluid ounces
Artichokes, quartered 5 ounces
Whipping cream 8 fluid ounces
Butter (thawed to room temp) 1 ounce
Penne pasta, cooked 1 pound
Romano cheese, grated 1 ½ ounces
In a large pan heat the olive oil and add the green onions and garlic. Sauté for 3-4 minutes on high heat until the onions and garlic begin to brown. Add the chicken strips, salt and crushed red pepper. Cook for an additional 3-4 minutes. Add the white wine, followed by the artichokes and cream. Reduce heat until sauce starts to thicken. Remove pan from heat and add butter, stirring well. Toss mixture with cooked penne and add Romano cheese.
Chicken breasts 3, 6-ounce each
Prosciutto ham thin slices
Fresh sage, chopped 1 Tbsp
Olive Oil 3 ounces
Flour, all-purpose 1 ounce
Artichoke hearts, quartered 5 ounces
Capers 1/2 ounce
White wine 4 ounces
Fresh lemon juice 2 ounces
Heavy cream 2 ounces
Butter 1 Tbsp
Salt 1 tsp
Lightly salt 3 chicken breasts. Sprinkle evenly with chopped sage. Place sliced prosciutto on top the chicken and pound it into the breast until the thickness of the chicken reaches 3/8-inch. Meanwhile, heat olive oil in a sauté pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, deglaze with 4 ounces of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
BUCA DI BEPPO SPAGHETTI AND MEATBALLS
2 1/2 lbs. lean ground beef (mix equally ground pork, veal, and beef hjm notes)
1/2 cup grated pecorino Romano cheese
3/4 cup dry Italian-style bread crumbs
4 large eggs
1/4 cup chopped garlic
2 tsp. salt
Meatball Sauce (recipe follows)
1 lb. spaghetti, uncooked
1/4 cup grated parmigiano reggiano cheese (for serving)
1/4 cup chopped fresh basil (for serving)
TO MAKE THE MEATBALLS:
In a large bowl combine ground meat, Romano cheese, bread crumbs, eggs, garlic, and salt; mix well. Shape into meatballs size of golf balls. The restaurant is noted for large Meatballs! Use all of the meat mixture - makes about 35 meatballs. Set meatballs aside and let rest for approximately 1 hour.
Cook meatballs in the Meatball Sauce.
Cook spaghetti according to package directions; drain.
Serve meatballs and sauce over pasta. Top servings with parmigiano reggiano cheese and fresh basil.
6 cloves Garlic Clove
150 g Yellow Onion Large
1 Large Stalk (11"-12" Long)
1 large Carrot, Raw
3 tbsp Extra Virgin Olive Oil
1/4 cup Italian Parsley
56 oz Tomatoes, Crushed Plum
1/5 tsp Salt
1 tbsp Pepper, Black
Slice the garlic cloves; Dice the Spanish onion into 1/4 inch pieces; chop the celery; chop the carrot; chop the parsley; In a LARGE heat proof casserole saute over medium heat the garlic, onion, celery and carrot in the olive oil until translucent. Add the parsley. Add the 2-28 oz cans of tomatoes (Cento brand is good) with their juice. Season with salt and pepper. Bring to a boil then lower the heat and add the meatballs. The volume will increase significantly, but will reduce by 1/3 during cooking (about 45 minutes-though I sometimes simmer for much longer). Serve over pasta. Garnish with basil and parmesan reggiano.
BUCA DI BEPPO CHICKEN MARSALA
From: courtesy of: part owner of Buca di Beppo, Travis Hunter
Butter, 2 ounces
Flour, 1 ounce
Olive Oil, 3 ounces
Mushrooms, cut 8 ounces
Marsala wine, 32 ounces
Chicken breast, 18 ounces
(Optional: If you like a cream sauce add 4 T heavy cream at the end and heat thru)
On the Chicken Marsala recipe below (or Veal Marsala too) you must first reduce the Marsala wine by 1/2 before starting this dish. Buy some good Marsala wine, reduce it by 1/2 and set it aside. Then follow the directions of this dish.
Heat olive oil in a large sauté pan. Season chicken breasts with salt. Dust with flour and sauté, skin side down until golden brown. Turn chicken breast, add mushrooms and sauté for approximately one minute.
Discard oil, add Marsala wine reduction and cook completely through. Remove the chicken from the pan. Reduce wine by half.
Remove the pan from the heat and incorporate butter.
Place chicken breasts side by side on a large platter.
Pour sauce over the top and serve.
Buca Di Beppo Chicken Cacciatore
courtesy of: Buca Chef Vittorio Renda
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry wine
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
Bake chicken in oven until cooked completely through and golden brown in color.
Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
Serve with garlic mashed potatoes (recipe above)
Buca Di Beppo Little Hat Pasta with Spicy Chicken
courtesy of: Buca Chef Vittorio Renda
3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 1 inch square pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 lb orecchiette (little hat pasta)
1 medium tomato, chopped
1/4 cup grated pecorino romano cheese
In a large sautepan, heat the olive oil over medium heat.
Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
Add the chicken and saute until brown.
Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
In a large pot of boiling water cook the pasta until al dente.
Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
Drain the pasta very well.
Place the pasta back into the pot with the sauce and the cheese.
Toss very well, until the sauce is completely incorporated.
Buca Di Beppo Shrimp Scampi Recipe
4 ounces butter
1 fluid ounce olive oil
1 tablespoon garlic, chopped
2 tablespoons garlic, sliced
1 tablespoon shallots, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon chopped parsley
2 tablespoons sage, chopped
4 fluid ounces white wine
2 fluid ounces lemon juice
1 fluid ounce heavy cream
Combine butter and oil in a pan over medium heat. Add shrimp and saute until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage.
Toss mixture and add white wine, then lemon juice, stirring well.
Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir.
Return shrimp to pan and toss to coat.
On a large platter, place shrimp covered with sauce and garnish with lemon wedges.
Buca di Beppo Penne Calabrese
Source: Into the Sauce, From Our Cucina to Your Kitchen
1/4 cup olive oil
1/2 pound Italian bulk sausage
3 large garlic cloves, sliced
2 medium bunches escarole, chopped
2 large fresh tomatoes, diced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chicken stock
1 pound penne
1/4 cup Pecorino Romano cheese, grated
1 cup ricotta salata cheese, diced in 1/4-inch cubes*
* This is a hard, aged version of ricotta cheese.
In a large, deep skillet, heat olive oil and add sausage. Brown well, breaking up meat as it cooks. Add garlic and cook until golden brown. Add escarole, tomatoes, crushed red pepper flakes and salt. Saut? for a few minutes. Add chicken stock. Cook for about 15 minutes.
Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain well and add to skillet. Sprinkle with cheese and toss well. Place on a serving platter and garnish with ricotta salata cheese.
Homemade Crusty Bread
Source: Into the Sauce, From Our Cucina to Your Kitchen
1 1/2 c. water, warmed to 100 degrees
1/4-oz. envelope dry instant yeast
1 1/2 tsps. salt
5 c. bread flour (plus extra for kneading and baking)
Olive oil, for oiling the bowl
Place the warm water and yeast in the bowl of a large electric mixer. When the yeast is dissolved add the salt and half of the flour. Mix well on low speed to blend gradually. Add the rest of the flour, using the dough hook to mix, until the sides of mixing bowl are clean and the dough is smooth and elastic. Put dough in a large mixing bowl that has been brushed with olive oil, cover with plastic wrap and place in a warm spot to rise until the dough doubles in volume, approximately 1 1/2 hours.
On a work surface sprinkled with flour, knead dough until firm. Form the dough into a ball shape and flatten. Place the dough on a sheet pan, sprinkle with flour, cover loosely with plastic wrap and place in a warm spot. Let the dough rise until it increases in volume by half, about 1 hour.
Place baking stone on the oven's bottom rack. (Baking stones mimic the dry heat of a brick oven, resulting in a rustic loaf.) Preheat oven to 400 degrees. Bake the bread directly on the stone until golden brown, about 45 minutes. Place the bread on a cooling rack for about 2 hours.
Buca di Beppo Rigatoni Positano
courtesy of: Vittorio Renda, Buca di Beppo Executive Chef
1/4 ounce basil, picked
10 ounces marinara sauce
4 ounces fresh mozzarella cheese
2 ounces grated Romano cheese
6 ounces fresh chicken breasts, cooked and sliced
1 tablespoon garlic
3 ounces olive oil
10 ounces fresh eggplant
24 ounces rigatoni pasta, cooked
Heat olive oil. Add eggplant and saute until brown and soft.
Add chopped garlic and saute. Add sliced chicken breast,
Reduce heat. Add basil. Toss cooked rigatoni pasta with sauce;
then Romano cheese, fresh chopped basil, and fresh mozzarella
Buca Di Beppo Green Beans Recipe
1. 1 lb fresh green beans
2. 1/4 cup butter
3. 2 medium lemons (juice)
4. salt, to taste
Prepare the green beans by clipping off the stem end.
Melt the butter in a sauté pan on low heat. Squeeze the juice out of two medium-size lemons. Strain the pulp and the seeds out of the lemon juice.
When butter is melted, carefully add the lemon juice to the pan.
Raise the temperature to medium and reduce until the lemon juice and butter become a sauce. Do not brown the butter.
Place the clipped, fresh green beans in boiling water for two to three minutes. Do not overcook. The green beans should remain crisp.
Strain the green beans and add to the sauce in the sauté pan. Toss the green beans in the sauce and season with salt to taste. Serve immediately.
Buca di Beppo's Artichoke Spinach Dip
4 ounces artichokes hearts, chopped
2 ounces frozen chopped spinach
2 ounces shredded Asiago cheese
2 ounces shredded Fontina cheese
1/2 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1/2 cup whipping cream
1 tablespoon bread crumbs
Heat oven to 500°F. Pat artichokes dry. Thoroughly squeeze excess water out of the thawed spinach.
Combine artichokes, spinach, cheeses, pepper, garlic and cream in a large bowl, mixing well. Place mixture in a terra cotta baking dish. Cover dish with plastic wrap and poke 2 holes in the plastic for ventilation. Microwave on high 1 1/2 minutes
Remove plastic wrap from dish and top mixture with bread crumbs. Bake in 500°F oven 8 minutes, or until the top is toasted brown and dip is bubbling hot.
Remove from oven. Let sit 5 minutes. Transfer dish to a serving plate.
Buca Di Beppo Chicken Glorioso
courtesy of: Source: Buca di Beppo, Chef Richard Graham
3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
6 ounces white wine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
8 ounces alfredo sauce (homemade, preferrably with Romano cheese or prepared will do in a pinch)
2 ounces sun-dried tomatoes
1/2 cup mozzarella cheese, shredded
2 teaspoons parsley, chopped (garnish
Preheat oven to 425 degrees F.
Heat oil on medium high heat.
Season the chicken breast with salt and lightly dust with flour.
Saute the chicken breast until browned. Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil. Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
Transfer the chicken breasts to a pan and hold. Add
the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
Remove from the flame and add the Sundried Tomatoes.
Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes. Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top. Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
Garnish with parsley and serve.
BUCA DI BEPPO SHRIMP ARRABBIATA
courtesy of: Chef Vittorio Renda - Buca di Beppo Restaurant
3 ounces olive oil
1 pound 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, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. finely chop fresh sage. Half 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 sauté pan, add shrimp and sauté 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 and add the room temperature butter. In a large sauté pan, place the room temperature butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in sauté pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests.
Buca di Beppo Eggplant Parmigiana and Manicotti
courtesy of: Source: Chef Vittoria Renda, Buca Di Beppo
First make the Béchamel Sauce:
Make a roux with two tablespoons of butter and two tablespoons of flour in a small sauté pan. Melt the butter over medium heat and add the flour. Incorporate completely cooking for five minutes over medium heat.
Meanwhile, bring two cups of milk to a simmer in a sauce pan. When the milk has come to a simmer, add 1/2 teaspoon of salt, a dash of white pepper and a dash of ground nutmeg. Add the roux. Bring the sauce to a simmer and cook for ten minutes. Set aside.
Crack two eggs in a bowl. Whip lightly. Mix in 12 ounces of ricotta cheese, 1/2 cup each of mozzarella and provolone cheese; 1/4 cup of Romano cheese; 1 teaspoon of salt and 1/4 cup of chopped flat leafed Italian parsley.
Purchase manicotti shells, preferably imported Italian, at the store. Prepare three shells according to package direction, subtracting two minutes of the recommended cooking time. Remove pasta from boiling water and place shells in ice water until completely cold.
Fill the Manicotti shells:
Use a pastry bag fill the pasta shells with the manicotti filling.
Cover the bottom of a small casserole dish with marinara sauce. Place the three stuffed manicotti on top of the marinara sauce. Using a tablespoon cover the manicotti with the Béchamel sauce. Sprinkle lightly with Romano cheese. Bake at 425 degrees F, uncovered, for 25 minutes, or until golden brown.
While the manicotti is baking, prepare your Eggplant parmigiana.
Cut the top end (the stem) off of the eggplant and slice the eggplant lengthwise so that the slices are approx. 1/4 inch thick. Do not use the your first or last slice. You will want to retain the skin edging of the remaining slices.
Next, make an egg wash with six eggs and 1/2 cup of milk, lightly whip until incorporated. Lightly flour the sliced eggplant, then dip the eggplant in the egg wash and cover completely with the bread crumb mixture.*
*Bread crumb mixture
Three parts seasoned bread crumbs and one part Romano cheese.
Fill a sauté pan with a 1/2 inch of olive oil; fry the eggplant on medium high heat. When the fried eggplant is golden brown, remove and place on a cooling rack. Note: Place paper towel underneath the cooling rack.
Place six slices of cooled, fried eggplant on a baking sheet. Top each slice with one ounce of marinara sauce a small handful of bruschetta mixture (diced Roma tomatoes, diced onion, chopped garlic, fresh basil, olive oil and seasoned to taste) and shredded provolone cheese. Bake in a 450 degree F oven or until the cheese melts.
When the eggplant is done remove from the oven. Using a spatula stack the slices into two stacks of three slices each.
Take a large 15 inch serving platter, cover the bottom of the dish with approximately one pint of hot marinara sauce. Using a spatula carefully remove the manicotti from the casserole dish and place on one half of the plate. On the other half of the plate arrange the two stacks of eggplant parmigiana. Garnish the manicotti with fresh chopped Italian parsley and serve.
Makes three manicotti shells and two stacks of eggplant parmigiana.