Buca di Beppo Recipes Foods
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Buca di Beppo Recipes

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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    Baked Rigatoni

    1 pound rigatoni or large tube pasta, cooked and drained
    2 cups shredded mozzarella cheese
    1 cup ricotta cheese
    1/4 cup grated Parmesan cheese
    1 (26 ounce) jar Ragu® Old World Style® Sweet Tomato Basil Smooth Pasta Sauce, divided

    - Preheat oven to 350 degrees F.
    - Toss hot rigatoni, 1-1/2 cups mozzarella, ricotta, parmesan and 1/2 jar pasta sauce.
    - Turn into 13 x 9-inch baking dish.
    - Evenly pour on remaining Pasta Sauce.
    - Bake covered 30 minutes or until heated through.
    - Top with remaining 1/2 cup mozzarella and let stand until cheese is melted.

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    Eggplant Parmigiana

    Extra-virgin olive oil
    2 large eggplant, about 2 pounds
    Salt and pepper
    2 cups basic tomato sauce, recipe follows
    1 bunch fresh basil leaves, chiffonade
    1 pound fresh mozzarella, sliced 1/8-inch thick
    1/2 cup freshly grated Parmigiano-Reggiano
    1/4 cup fresh bread crumbs, lightly toasted under broiler

    - Preheat the oven to 450 degrees F.
    - Using some extra-virgin olive oil, oil a baking sheet.
    - Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick.
    - Lightly season each disk with salt and pepper and place on the oiled sheet.
    - Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top.
    - Remove the eggplants from the oven.
    - Remove the slices from the baking sheet and place them on a plate to cool.
    - Lower oven temperature to 350 degrees F.
    - In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart.
    - Over each slice, spread 1/4 cup of tomato sauce.
    - Sprinkle with a teaspoon of basil.
    - Place one slice of mozzarella over each.
    - Sprinkle with 1 teaspoon grated Parmigiano.
    - Place the smaller slices of eggplant over each of the disks.
    - Repeat with tomato sauce, basil, and the 2 cheeses.
    - Repeat the layering again until all the ingredients are used.
    - Sprinkle the toasted bread crumbs over the top of the eggplant dish.
    - Bake uncovered until the cheese is melts and the tops turn light brown.

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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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    Chicken Saltimboca

    6 (3-ounce) chicken cutlets, pounded to evenly flatten
    Salt and freshly ground black pepper
    6 paper-thin slices prosciutto
    1 (10-ounce) box frozen chopped spinach, thawed
    3 tablespoons olive oil
    1/4 cup grated Parmesan
    1 (14-ounce) can low-salt chicken broth
    2 tablespoons fresh lemon juice

    - Place the chicken cutlets flat on the work surface.
    - Sprinkle the chicken with salt and pepper.
    - Lay 1 slice of prosciutto atop each chicken cutlet.
    - Squeeze the frozen spinach to remove the excess water.
    - Season the spinach with salt and pepper.
    - In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
    - Arrange an even, thin layer of spinach atop the prosciutto slices.
    - Sprinkle the Parmesan evenly over each.
    - Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll.
    - Secure with a toothpick.
    - Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat.
    - Add the chicken and cook just until golden brown, about 2 minutes per side.
    - Add the chicken broth and lemon juice.
    - Scrape the browned bits off the bottom of the pan with a wooden spoon.
    - Bring the liquid to a boil.
    - Reduce the heat to medium.
    - Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes.
    - Transfer the chicken to a platter.
    - Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup.
    - Season the cooking liquid with salt and pepper, to taste.
    - Remove toothpicks from the chicken.
    - Drizzle the reduced cooking liquid over the chicken and serve immediately.

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    Fritto Misto

    2 quarts extra-virgin olive oil, for frying
    1 pound fresh calamari, cleaned and drained
    2 lemons, cut into 1/4-inch thick slices, plus 2 lemons, cut in wedges for garnish
    1/2 pound sea scallops, cut in 1/2 across the equator, (dry or diver)
    2 cups cornstarch
    1 tablespoon salt
    Salt and freshly ground black pepper

    - Pour enough oil into a deep pan .
    - Heat the oil over medium-high heat until just smoking.
    - In a wide, shallow bowl, mix 1/2 the calamari, 1/2 the lemon slices, and 1/2 the scallops.
    - Sprinkle the mixture with 1 cup cornstarch and salt .
    - Using your hands, toss the mixture quickly so that the cornstarch coats everything.
    - Toss the coated mixture into the basket (or large strainer) with a handle.
    - Bat the strainer against your hand to shake off any excess cornstarch.
    - Carefully drop the coated seafood and lemon mixture into the hot oil and cook until golden brown and crispy.
    - Remove the fritto to a plate lined with paper towels to drain.
    - Immediately repeat, combining the remaining lemons, calamari, scallops, and cornstarch.
    - Season the hot fried foods with salt and pepper.
    - Serve immediately with fresh lemon wedges.

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