Buca Di Beppo Lentil Soup Recipes

BUCA DI BEPPO ITALIAN WEDDING SOUP

Steps:

• SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
• Roll 5 oz. of sausage into miniature meatballs.
• Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
• Remove and let cool. Set aside.
• PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
• CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
• Brush cookie sheet with olive oil, and lay out chicken strips.
• Sprinkle with salt, pepper and oregano.
• Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
• TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
• In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
• Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
• Pour into bowls and garnish with diced red peppers and Romano cheese.

BUCA DI BEPPO'S WEDDING SOUP RECIPE

Steps:

• Sausage meatball preparation: Preheat oven to 350 degrees. Roll sausage into miniature meatballs. Place on a well-oiled cookie sheet and bake in oven for 5 minutes. Remove and let cool. Set aside. Pastina procedure: Bring 6 cups of water to a boil. Add pastina. Cook until al dente (approximately 10 minutes). Strain and set aside. Chicken tender procedure: Slice boneless chicken breast into strips. Brush cookie sheet with olive oil, and lay out chicken strips. Sprinkle with salt, pepper and oregano. Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside. To serve: Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina. In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese. Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm. Pour into bowls and garnish with diced red pepper and Romano cheese. This recipe yields ?? servings.

LENTIL AND BUCKWHEAT SOUP

Steps:

• Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
• Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups vegetable broth, stir, and bring to a boil. Leave at a slow boil for 10 minutes.
• Reduce heat to a simmer and add buckwheat. Simmer until lentils are soft but not mushy and buckwheat is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
• Serve hot with a 1/2 tablespoon olive oil drizzled on top of each portion.

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

Steps:

• In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
• Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
• Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
• To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
• Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

BUCA DI BEPPO LENTIL SOUP

Steps:

• Bring the stock to a boil.
• Add lentils, carrot, onion,celery,sausage and sage.
• Turn heat down to med and cook for about 1 hour or until the soup thickens.
• Stir in tomatoes salt and pepper to taste.
• Serve soup in individual bowls with a little extra virgin olive oil.