The vital, vibrant and powerfully flavored recipes featured in the cookbook are a collection of classic Southern Italian recipes from the families of BUCA, Inc. Chairman, President and CEO Joseph P. Micatrotto and Buca di Beppo Executive Chef Vittorio Renda. Photos of the delectable dishes throughout the book will tempt you as you select which recipe to prepare first.
The Into The Sauce cookbook serves up 58 recipes from Italy’s Abruzzo, Apulia, Basilicata, Calabria, Campania, Molise and Sicily regions such as:
Pastas, including Spaghetti with Garlic Oil and Vegetables, Seafood Linguine with Pesto Sauce and Spaghetti con Polpette (Spaghetti and Meatballs).
Poultry specialties such as Chicken Saltimbocca with Escarole and seafood dishes like Swordfish Siracusa-Style.
Remarkable entrees like Cornish Game Hens with Spinach Sauce, Beef Pizzaiola over Garlic Mashed Potatoes, Rigatoni with Stewed Oxtail, Veal Shank with Polenta and Sicilian Lamb Stew.
Romantic recipes like Wedding Soup, a traditional wedding dish that is said to bring newlyweds happiness and health.
Finally, Italian desserts from Mascarpone and Espresso Cake (Tiramisu) and Warm Marsala Wine Custard to Sicilian Cannoli and Poached Pears with Honey Sauce.
In addition to the recipes, the cookbook offers an insider’s view of Buca di Beppo famiglia lore, history and kitchen philosophy.
