Best Buca Di Beppo Green Beans Recipes

BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA

Steps:

• In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
• Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.

BUCA DI BEPPO MACARONI ROSA (COPYCAT)

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.

BUCA DI BEPPO CORNISH GAME HENS WITH SPINACH SAUCE (OR CHICKEN B

Steps:

• To prepare the hens, split open the back of each Cornish game hen with a sharp knife or poultry shears.
• Remove giblets, rinse under cold water and pat dry with a paper towel.
• Flatten leaving hens in one piece.
• Place olive oil, crushed red pepper, rosemary, oregano and salt in a large bowl and mix well.
• Add hens to the mixture and marinate for approximately 2 hours, turning the hens from time to time.
• Preheat oven to 350 degrees.
• Place the hens on a large sheet pan, skin side down. Spoon some of the marinade over the hens. Bake for approximately 45 minutes, turn the hens skin side up and continue baking for another 30 minutes, or until the meat is done and skin is golden brown and crisp. (When using chicken breasts I usually cook at 375 degrees for 25 minutes skin side down, and 20 minutes skin side up until thermometer reaches 175 degrees in the biggest piece).
• Remove the hends from the oven, place on serving dishes and top with Spinach Sauce.
• To prepare Spinach Sauce bring the cream to a simmer in a small saucepan over medium-low heat.
• Add the garlic.
• Cook until the cream is reduced by half.
• Add the spinach, salt and pepper, and heat through, cooking for approximately 5 minutes.
• Remove sauce from heat and add butter.
• Mix well until the sauce has thickened. If you prefer a smoother sauce, puree in a blender or food processor.
• **Try draining the frozen spinach in a salad spinner. It works fabulously!