Buca Di Beppo Tiramisu Recipes

BUCA DI BEPPO TIRAMISU

Buca Di Beppo Tiramisu image

Make and share this Buca Di Beppo Tiramisu recipe from Food.com.

Provided by lawbritt

Categories Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

9 ounces mascarpone cheese
1/4 cup espresso
1/4 cup rum
24 ladyfingers
1/2 ounce cocoa powder
1/8 cup biscotti, crumbled
5 egg yolks
1 whole egg
1/4 cup sugar
1/2 cup marsala wine

Steps:

Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
ESPRESSO RUM MIXTURE: Mix espresso and rum together.
ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.

Nutrition Facts : Calories 267.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 264.9, Sodium 67.1, Carbohydrate 29.4, Fiber 0.9, Sugar 15.3, Protein 6.2

BUCA DI BEPPO CHICKEN GLORIOSO

Buca Di Beppo Chicken Glorioso image

Buca di Beppo, Chef Richard Graham I tried this for the first time tonight at Buca, and went on a search for the recipe. It is spectacular. I found this on another website, and am posting to compare to the original sometime soon.

Provided by Cook4_6

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 ounces olive oil
4 1/2 boneless skinless chicken breasts
1/4 teaspoon salt
flour
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)

Steps:

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.

Nutrition Facts : Calories 472.2, Fat 28.3, SaturatedFat 5.6, Cholesterol 96, Sodium 690.7, Carbohydrate 10.7, Fiber 1.9, Sugar 6.2, Protein 33.5

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