Copycat Buca Di Beppo Tiramisu Recipes

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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

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

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

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.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)



Buca Di Beppo Rigatoni Positano (Copycat) image

When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.

Provided by Cook4_6

Categories     European

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 ounce fresh basil
15 ounces marinara sauce
6 ounces mozzarella cheese, fresh (found in Italian section in the market)
3 ounces romano cheese, grated
3/4 lb chicken breast, cooked sliced
1 1/2 tablespoons garlic, minced fresh
4 1/2 ounces olive oil
1 lb eggplant, chopped into inch cubes
16 ounces rigatoni pasta, cooked

Steps:

  • Heat olive oil.
  • Add eggplant and saute until brown and soft. Add chopped garlic and saute.
  • Add sliced chicken breast, and marinara. Reduce heat.
  • Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.

Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9

BUCA DI BEPPO MACARONI ROSA (COPYCAT)



Buca Di Beppo Macaroni Rosa (Copycat) image

Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

8 ounces macaroni, cooked
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken breast strips
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli, buds
1 ounce basil, for brushetta mix
1/4 tablespoon salt, for brushetta mix
2 ounces olive oil, for brushetta mix
1/4 tablespoon fresh ground black pepper, for brushetta mix
2 ounces garlic, peeled chopped for brushetta mix
4 ounces red onions, for brushetta mix
1 lb roma tomato, for brushetta mix
2/3 cup grated romano cheese

Steps:

  • Add all the ingredients together listed for brushetta. Set aside.
  • Heat olive oil in a large sauté pan.
  • Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
  • Add marinara and cream and reduce by a third.
  • Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
  • Drop macaroni and broccoli buds in boiling water for three seconds.
  • Drain and toss in sauce along with Romano cheese and serve on a large platter.

Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)



Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

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.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

BUCA DI BEPPO SALMON SIRACUSA (COPYCAT)



Buca Di Beppo Salmon Siracusa (Copycat) image

I have been trying to get more fish into my family's diet, and this recipe makes it easy! In the summer I usually grill the Salmon, and I sometime bake instead of utilizing the method the original recipe calls for...but any way it is a family favorite!

Provided by Cook4_6

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19

8 ounces kalamata olives, pitted halved
8 ounces white wine
8 lemon wedges
1 (15 -16 ounce) can artichoke hearts, quartered
8 ounces minced garlic (divided)
8 ounces capers
8 ounces lemon juice
4 ounces olive oil
3 tablespoons dried oregano
3 teaspoons black pepper (fresh ground is best)
3 teaspoons salt
4 -6 nice size boneless salmon fillets (5 oz portion)
1 ounce fresh basil
1 teaspoon salt
2 ounces olive oil
1 teaspoon black pepper (fresh ground is best)
2 ounces minced garlic
4 ounces red onions
1 lb roma tomato

Steps:

  • Prepare Bruschetta Mix:.
  • Cut ends off roma tomatoes (about 4), half and seed. Chop tomatoes to 1/2 inch pieces (leave at room temperature).
  • Dice red onions to 1/2 inch (1/2 of large).
  • Chop basil into 1/4 inch pieces.
  • Mix all bruschetta ingredients in a large bowl. set aside.
  • Remove skin from salmon (if grilling this is not necessary).
  • Mix 4 oz. olive oil with 4 oz. minced garlic (4 T) and brush both sides of salmon filets with the mixture.
  • Mix salt, pepper and oregano and sprinkle over salmon filets.
  • In saute pan combine calamata olives, wine, brushetta mixture, artichoke hearts, 4 oz. minced garlic (less if you choose), capers, and lemon juice (2-3 T if you don't have fresh). Heat to a boil.
  • Add marinated salmon, cover and cook until the salmon is done. (appx. 5 minutes).
  • Place 1/2 sauce on the platter and place salmon on top. Top with remaining sauce and garnish with lemon wedges.
  • If grilling:.
  • Grill Salmon until done, serve on a platter with sauce. Garnish with lemon wedges.
  • If baking:.
  • Place salmon in baking pan lined with foil, and sprayed with cooking spray. Bake in preheated oven at 350 degrees 10 minutes for each inch of thickness in your salmon filet. I cooked mine for 17 minutes on convection (speed bake) and it come out perfect. Once cooked, I added it to the sauce and served immediately!

Nutrition Facts : Calories 1150.1, Fat 64.5, SaturatedFat 9.7, Cholesterol 146.3, Sodium 4767.5, Carbohydrate 60.3, Fiber 18.4, Sugar 8.9, Protein 77

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