Buca di Beppo Recipes Foods

Buca di Beppo Recipes

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Bucca di Beppo recipes, a helpful guide to preparing your favorite dishes from the Bucca Di Beppo menu at home. These copycat recipes are typically not based on exactly the method used at Bucca Di Beppo, but are modeled closely on the flavor and texture of Bucca Di Beppo's food, making it easier than ever to bring these great tastes to your house for cheap.

Bucca di Beppo is a casual dining chain of southern Italian cuisine restaurants. The name of the chain roughly translates to "Joe's Basement," as buca literally means "hole" (as in basement or cellar) and Beppo is a nickname for Giuseppe, the Italian form of "Joseph." Popular menu items include Penne Basilica, Shrimp Fra Diavolo, and Chianti-Braised Short Ribs. There are more than 90 Buca di Beppo restaurants in the US and UK.

What are Buca di Beppo recipes? This list will provide that answer.

From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

Making Bucca Di Beppo recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat Bucca Di Beppo recipes from around the Web.
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    1 French baguette, cut into 1/2 inch thick circles
    8 plum tomatoes, diced
    1 cup chopped fresh basil
    1/2 red onion, minced
    freshly ground black pepper
    3 cloves garlic

    - Preheat oven to 400 degrees F (200 degrees C).
    - Combine tomato, basil, and red onion in a small mixing bowl.
    - Stir well.
    - Season with freshly ground black pepper.
    - Set aside.
    - Arrange bread on a baking sheet.
    - Place in oven, and bake until well toasted, approximately 5 minutes.
    - Remove bread from oven, and transfer to a large serving platter.
    - Let bread cool 3 to 5 minutes.
    - Rub garlic into the top of each slice of toast.
    - The toast should glisten with the garlic.
    - Spoon the tomato mixture generously onto each slice.
    - Serve.

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    Chicken Cannelloni

    1 cooked chicken, cut into small pieces.
    2 boxes Cannelloni
    1 large carton thick cream
    1 diced onion
    2 sticks diced celery
    2 cup diced mushrooms
    2 diced carrot
    1 capsicum
    Garlic to taste
    Basil to taste
    Mixed herbs to taste
    1 bottle (400g) pasta sauce of your choice
    1 cup red wine (optional)
    1 cup (250ml) water
    500g mozzarella cheese

    - Preheat oven to 180 C.
    - Diced and chopped all the ingredients into small pieces.
    - In a large mixing bowl mix together the chicken, cream, onion, celery, mushrooms, carrot, capsicum, garlic, herbs and basil.
    - In a separate bowl mix the pasta sauce and wine together.
    - Stuff the cannelloni shells with the chicken mix.
    - In a large dish, place 1 layer of stuffed cannelloni shells.
    - Pour over water and half of the pasta sauce mix.
    - Add another layer of cannelloni shells pour over remaining sauce mix.
    - Spread cheese over the top and cover the dish with foil.
    - Cook for 40 mins or until the cannelloni is soft.

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    Zuppa Di Giorno

    2 cups seasoned fish stock
    8 each scrubbed Manila clams, mussels
    16 large shrimp, shelled, deveined
    1/2 pound calamari, cut in rings
    1/2 pound boneless, skinless, salmon or sea bass, in chunks
    Chopped parsley

    - Bring fish stock to a simmer.
    - Dust seafood with flour.
    - Add clams and mussels to saucepan, cover.
    - Cook over medium heat until shells open, about 3 minutes.
    - Discard any unopened ones.
    - Add remaining seafood and parsley.
    - Cook 3 to 5 minutes until shrimp turn pink, fish is done.
    - Taste and adjust seasoning.
    - Ladle into bowls.
    - Good with crisp garlic toast.

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    Cheese Manicotti

    1 (8 ounce) package manicotti shells
    4 cups shredded mozzarella cheese, divided
    2 cups ricotta cheese
    1 cup grated Parmesan cheese, divided
    1 tablespoon minced garlic
    1 egg
    2 tablespoons dried basil
    2 (26 ounce) jars pasta sauce

    - Bring a large pot of lightly salted water to a boil.
    - Add manicotti and cook for 8 to 10 minutes or until al dente, drain.
    - Preheat oven to 350 degrees F (175 degrees C).
    - Grease a 9x13 inch baking dish.
    - In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, garlic, egg, and basil.
    - Stuff cooked manicotti with the mixture.
    - Spread about 2 cups pasta sauce over the bottom of the prepared baking dish.
    - Arrange stuffed manicotti in the dish.
    - Cover with remaining sauce.
    - Sprinkle with remaining mozzarella cheese.
    - Bake 15 minutes in the preheated oven.
    - Sprinkle with remaining Parmesan.
    - Continue baking 10 minutes, until mozzarella is melted and bubbly.

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    Chopped Antipasto Salad

    6 cups torn lettuce leaves
    8 ounces hard salami, julienned
    6 ounces provolone cheese, julienned
    1 cup shredded mozzarella cheese
    2 medium tomatoes, chopped
    1 (6 ounce) can pitted ripe olives , drained, halved
    1 tablespoon minced chives
    1 (8 ounce) can tomato sauce
    1/2 cup vegetable oil
    1/4 cup red wine vinegar or cider vinegar
    1 teaspoon sugar
    1 teaspoon salt
    1 teaspoon dried oregano
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper

    - Place the lettuce on a large serving platter.
    - Arrange the salami, cheeses, tomatoes and olives over top.
    - Sprinkle with chives.
    - In a blender, combine the remaining ingredients.
    - Cover and process until smooth.
    - Drizzle over salad.

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