Best Buca Di Beppo Tiramisu Recipes

Buca Di Beppo Tiramisu image

Provided by lawbritt

Categories Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 10

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

Buca Di Beppo Salmon Siracusa (Copycat) image

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!