Best 2 Buca Di Beppo Porchetta Rustica Copycat Recipes

**Indulge in the Enchanting Flavors of Buca di Beppo's Porchetta Rustica**

Prepare to tantalize your taste buds with the delectable Porchetta Rustica, a culinary masterpiece originating from the heart of Italy. This enticing dish showcases a succulent boneless pork loin, skillfully seasoned with an aromatic blend of garlic, rosemary, fennel, and sage, then meticulously rolled and roasted to perfection. Experience the symphony of flavors as the tender pork harmonizes with the crispy, crackling skin, creating an unforgettable taste sensation. Our comprehensive guide provides you with two exceptional recipes – a traditional version that stays true to the authentic Italian roots and a modern rendition featuring a tantalizing twist of sun-dried tomatoes and spinach. Whether you prefer the classic preparation or seek a contemporary variation, these recipes will unveil the secrets behind this treasured dish. Embark on a culinary journey and recreate the magic of Buca di Beppo's Porchetta Rustica in the comfort of your own kitchen.

Let's cook with our recipes!

BUCA DI BEPPO PORCHETTA RUSTICA (COPYCAT)

Buca Di Beppo Porchetta Rustica (Copycat) image

I love food from Buca and found this on channel 3 news website. I cannot wait to make it at home to see if it as fabulous as it is in the restaurant! Serve it up with Garlic Mash.....yum!

Provided by Cook4_6

Categories Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 -2 1/2 lbs pork loin
1 ounce olive oil
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon rosemary
2 tablespoons butter
2 tablespoons shallots, chopped
6 ounces red wine
4 teaspoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons filberts, toasted*
4 tablespoons blueberries
2 tablespoons capers

Steps:

Place the pork loin in baking pan, fat side down.
Combine salt, pepper and rosemary in small bowl.
Rub pork with olive oil, then season both sides with seasoning mixture.
Bake pork loin, fat side up, in a 350° convection oven with the wind on.
Rotate pork after 30 minutes.
Cook pork another 20 minutes and check internal temperature. The pork is done when the thickest part of the loin reaches an internal temperature of 140°.
When pork is almost done, place the butter in a sauté pan and melt over medium heat. Do not allow butter to burn.
Add shallots and sauté until they are translucent.
Deglaze pan with the red wine. Bring to a boil, add brown sugar, cinnamon, filberts, blueberries and capers and reduce sauce to a glaze.
Slice pork approximately 3/8 of an inch thick or to your desired portion size.
Transfer pork to plate and ladle sauce over meat.
Serve with roasted vegetables and enjoy!
*You can substitute toasted pecans if filberts or hazelnuts are not available to you.

Nutrition Facts : Calories 457.2, Fat 31.5, SaturatedFat 10.6, Cholesterol 100.9, Sodium 469.6, Carbohydrate 6.2, Fiber 0.7, Sugar 3.9, Protein 30.8

BUCA DI BEPPO MARINARA SAUCE

Buca Di Beppo Marinara Sauce image

Make and share this Buca Di Beppo Marinara Sauce recipe from Food.com.

Provided by Polly W

Categories Low Protein

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup extra virgin olive oil
1 red onion, chopped
6 garlic cloves, chopped
2 (28 ounce) cans crushed tomatoes
salt and pepper
3 tablespoons fresh basil, chopped

Steps:

In 3 quart sauce pan, heat olive oil over medium heat.
Add onion and garlic and cook until golden brown.
Add tomatoes and salt.
Bring to boil, then cook over low heat for 30 minutes stirring often.
Turn off heat and add basil.

Nutrition Facts : Calories 529, Fat 29.4, SaturatedFat 4.1, Sodium 1052.2, Carbohydrate 66.1, Fiber 16.3, Sugar 2.4, Protein 14.3

Tips:

To ensure the pork loin is evenly cooked, use a meat thermometer to check the internal temperature. It should read 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well-done.
For a crispy and flavorful skin, make sure to score the pork loin deeply before roasting. This will allow the fat to render and the skin to crisp up.
To prevent the pork loin from drying out, baste it with the cooking juices every 30 minutes or so.
If you don't have a meat thermometer, you can check the doneness of the pork loin by inserting a sharp knife into the center. If the juices run clear, the pork loin is cooked.
Serve the porchetta rustica with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

Conclusion:

This porchetta rustica is a delicious and flavorful dish that is perfect for a special occasion. With its crispy skin, tender meat, and aromatic stuffing, it is sure to impress your guests. So next time you're looking for a show-stopping dish, give this porchetta rustica a try. You won't be disappointed!