Buca Di Beppo Salmon Siracusa Copycat Recipes

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!

Steps:

• Coat large skillet lightly with olive oil and set over medium-high heat.
• Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
• Put flour on a plate.
• Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
• Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
• When fat is hot shake excess flour off cutlets and place in pan.
• Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
• With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
• Cook Marsala until it is reduced by one quarter.
• Stir in cream and simmer until you get a nicely thickened sauce.
• Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
• Serve with the sauce over top and a sprinkle of parsley.

Steps:

• Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
• Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
• For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
• In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
• Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
• Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
• Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
• Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
• When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
• Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
• Add the green peas and stir for about three minutes.
• Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.