Bucadibeppoporchettarusticacopycat Recipes

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)

Steps:

• Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
• Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
• Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Steps:

• Place the pork loin in baking pan, fat side down.
• Combine salt, pepper and rosemary in small bowl.
• Rub pork with olive oil, then season both sides with seasoning mixture.
• Bake pork loin, fat side up, in a 350° convection oven with the wind on.
• Rotate pork after 30 minutes.
• Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
• When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
• Add shallots and sauté until they are translucent.
• Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
• Slice pork approximately 3/8 of an inch thick or to your desired portion size.
• Transfer pork to plate and ladle sauce over meat.
• Serve with roasted vegetables and enjoy!
• *You can substitute toasted pecans if filberts or hazelnuts are not available to you.

BUCATINI ALL'AMATRICIANA

Steps:

• Bring a large pot of water to a boil and salt the water.
• Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
• Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.

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.

BUCCA DI BEPPO GARLIC MASHED POTATOES

Steps:

• Wash potatoes and place in large pot.
• Cover with cold water and bring to boil.
• Reduce heat to low and cook until potatoes are tender.
• Drain potatoes and place in large bowl.
• Add remaining ingredients and whip with mixer until well blended.

BUCA DI BEPPO'S GARLIC MASHED POTATOES RECIPE

Steps:

• Wash potatoes and place in large pot. Cover with cold water and bring to boil. Reduce heat to low and cook until potatoes are tender, about 15 minutes, depending on size. Drain potatoes (reserve some liquid) and transfer to large bowl. Add remaining ingredients and mix with mixer, using a metal whip attachment, until all ingredients are incorporated. If mixture is too dry, add some reserved potato water.

BRUSCHETTA-BUCA DI BEPPO RECIPE - (4.7/5)

Steps:

• Wash tomatoes, cut ends off, halve and seed, chop to 1/2 inch. Dice onions to 1/4 inch. Pick and chop basil into 1/4 inch pieces. In large bowl, add tomatoes, onion, garlic, salt, pepper, oil, and basil. Mix together: 3 oz. olive oil 1 oz. garlic Brush bread with garlic oil, place in oven until browned. Top each piece evenly with tomato mixture. Serve.