Free Recipes Archive
Source: Chef Vittorio Renda 4 ounces Italian vinaigrette dressing 4 ounces roasted red peppers 3 ounces feta cheese, crumbled 3 ounces provolone cheese, diced 1 ounce pepperoni, thinly sliced pieces 1-1/2 ounces mortadella, thinly sliced pieces 3 pepperoncini peppers 2 Read More …
2 ounces Calamata olives, pitted 2 ounces white wine 2 lemon wedges 4 ounces bruschetta mixture 4 ounces artichoke hearts, quartered 1 ounce garlic, chopped, peeled 2 ounces capers 2 ounces lemon juice 2 ounces olive oil 1 tablespoon oregano, Read More …
Source: Chef Vittorio Renda 9 ounces sweet mascarpone 3 ounces zabaglione custard 1/2 cup espresso rum mix 3 round lady fingers (6 inches in diameter) 1/2 ounce cocoa powder 1/8 cup biscotti, crumbled Serving bowl (3 inches deep x 7 Read More …
4 ounces butter 1 fluid ounce olive oil 20 shrimp 1 tablespoon garlic, chopped 2 tablespoons garlic, sliced 1 tablespoon shallots, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon chopped parsley 2 tablespoons sage, chopped 4 fluid Read More …
3 ounces olive oil 1 pound fresh shrimp 2 1/2 ounces garlic, peeled 4 ounces whole shallots, peeled 5 ounces white wine 2 1/2 ounces lemon juice 8 ounces tomatoes, cut 3 ounces Calamata olives 1 teaspoon salt 1 1/2 Read More …
12 ounces beef tenderloin or sirloin tip Salt and freshly ground pepper, to taste 1/4 cup olive oil 1 large red onion, chopped 1/2 pound white mushrooms, sliced 2 cloves garlic, minced 1 tablespoon capers 1 teaspoon oregano 1/3 cup Read More …
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
Source: Chef Vittorio Renda, Buca di Beppo Mixture: 1 ounce basil 1/4 tablespoon salt 2 ounces olive oil 1/4 tablespoon ground pepper 2 ounces garlic, peeled 4 ounces red onions, cut 1 pound Roma tomatoes Bruschetta: 1/2 loaf Bread, round Read More …
5 ounces fresh mozzarella, sliced 2 large vine-ripened tomatoes 1-inch slices roasted red peppers 1-inch slices roasted yellow peppers 2 tablespoons fresh basil, chopped 10 fresh basil leaves 1 tablespoon olive oil 1 teaspoon chopped garlic 1 teaspoon oregano Salt, Read More …
Source: Chef Vittorio Renda – Buca di Beppo 3/4 cup olive oil 2 tablespoons chopped garlic 2 teaspoons crushed red pepper flakes 2 (6 ounce) boneless, skinless chicken breasts, diced into 1-inch square pieces 2 cups broccoli florets, blanched 1 Read More …
Souce: Executive Chef Vittorio Renda, Buca di Beppo 3/4 cup olive oil 2 tablespoons chopped garlic 2 teaspoons crushed red pepper flakes 2 (6 ounce) boneless, skinless chicken breasts, diced into 1 x 1-inch pieces 2 cups broccoli florets, blanched Read More …
Serving size: 4 1/4 cup olive oil 1/2 pound Italian bulk sausage 3 large garlic cloves, sliced 2 medium bunches escarole, chopped 2 large fresh tomatoes, diced 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1 cup chicken stock Read More …
1-3/4 pounds cooked macaroni * 3 ounces olive oil 8 ounces mushrooms, quartered 6 ounces cooked chicken tenders 3 ounces peas 16 ounces marinara sauce 6 ounces cream 6 ounces broccoli buds 4 ounces bruschetta mix (tomatoes, onions and basil) Read More …
Source: Vittorio Renda, Buca di Beppo Executive Chef 1/4 ounce basil, picked 10 ounces marinara sauce 4 ounces fresh mozzarella cheese 2 ounces grated Romano cheese 6 ounces fresh chicken breasts, cooked and sliced 1 tablespoon garlic 3 ounces olive Read More …
16 ounces marinara sauce 16 ounces clam sauce 20 ounces mussels 8 ounces squid, cleaned 3 ounces chopped garlic 2 ounces olive oil 2-1/2 pounds linguini Heat olive oil in a large sauté pan. Add chopped garlic and sauté until Read More …
Source: Chef Vittorio Renda, Buca di Beppo 1/2 ounce mint 10 ounces lemon granita 2 ounces lemon juice, squeezed 1 pound strawberries, cut 2 tablespoons granulated sugar Wash and cut tops off of strawberries. Cut in halves. In a stainless Read More …
Source: Chef Vittorio Renda Chicken Cacciatore 1 baked chicken 5 ounces red onions, sliced 1 ounce capers 7 ounces mushrooms, quartered 1 teaspoon oregano 3 ounces sherry 16 ounces marinara 3 ounces olive oil 1 ounce garlic Bake chicken in Read More …
Source: Buca di Beppo, Lenexa, Kansas Olive oil 4 thin chicken breast cutlets 2 ounces low salt bacon, cut into 1/4-inch pieces 1/2 cup flour Coarse salt Fresh ground pepper 1/2 cup dry Buca di Beppo Marsala wine (not available Read More …
2 pounds small red-skinned potatoes, with skins on 1/4 cup minced garlic 1 teaspoon dried oregano 1 teaspoon salt 1 cup grated Romano cheese 1/2 cup butter, softened and cut into pieces Wash potatoes and place in a large pot. Read More …
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
Using fresh beans and keeping them crisp during the preparation are critical for this simple recipe to work. 1 pound fresh green beans 1/4 cup (1/2 stick) butter 2 medium lemons (juice) Salt, to taste Prepare the green beans by Read More …
Souce: Executive Chef Vittorio Renda, Buca di Beppo 3/4 cup olive oil 2 tablespoons chopped garlic 2 teaspoons crushed red pepper flakes 2 (6 ounce) boneless, skinless chicken breasts, diced into 1 x 1-inch pieces 2 cups broccoli florets, blanched Read More …