Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.



Dough Basics at Bertucci's

How to Make Flavored Oil Like Bertucci's

A Bertucci's chef shows you how to make the flavored dipping oil that they serve with their legendary rolls.

Limoncello Mascarpone Cake

Bertucci's Restaurant Copycat Recipe

Lemon Curd:
3/4 cup sugar
2 large eggs
3/4 cup lemon juice
2 tablespoons lemon zest
1 teaspoon orange zest
6 tablespoons unsalted butter, melted

Whisk together the sugar and eggs in a 1 1/2 quart microwaveable bowl. Stir in the juice, zests and melted butter. Cook in microwave on high, stopping and stirring at one minute intervals until the mixture can coat the back of a metal spoon. (It should take less than 5 minutes. It will bubble up quite a bit.) Cool on counter, whisking occasionally, for about an hour. Finish cooling in fridge.

Lemon Syrup: 
1/3 cup sugar
1/3 cup boiling water
3 tablespoons fresh lemon juice

Mix all ingredients together until sugar dissolves. Set aside to cool. (If you are using Limoncello, you will need about 1/2 cup.)

Duncan Hines Yellow Cake Mix (not the butter type)
3 large eggs, room temperature
1 cup water
1/3 cup lemon juice
1/3 cup oil
2 tablespoons lemon zest
1 teaspoon orange zest
1 teaspoon pure lemon extract
1/4 teaspoon pure orange extract

Cake: Preheat oven to 350 degrees. Lightly grease and flour two 8 inch cake pans. Set aside. Combine all ingredients in large bowl of mixer and follow directions on package for mixing cake.
Pour batter into prepared pans and bake for 28 to 35 minutes, testing for doneness at 28 minutes by first pressing lightly on center of cake with fingertips, then inserting a toothpick in center. Toothpick should have just a slight crumb on it when removed. Cool cakes in pan on counter for 10-15 minutes, then invert and finish cooling on cake rack.

Filling and Frosting: 
2 cups chilled heavy whipping cream
2/3 cup confectioner's (10X) sugar
16 ounces mascarpone cheese, softened
1 1/4 cups lemon curd (homemade or purchased)

Place large mixing bowl and wire whip beaters in freezer for 10 minutes. Remove and whip the cream till stiff. Slowly add the sugar and continue beating till stiff again. In separate smaller bowl, by hand or with electric mixer with wire whip attachment, beat the softened cheese and chilled lemon curd together till well combined. Add the sweetened cream and beat again till everything is well blended.

Assembly: Cut the cooled cake layers in half horizontally to make 4 layers. Place the first layer, cut side up, on serving plate. Using pastry brush, brush 1/4 of Limoncello (or lemon syrup) onto the cake. Top with 3/4 to 1 cup of the frosting. Place next layer cut side down and repeat process. Frost the outside of the cake and the top. If desired, decorate top using a pastry bag (or resealable plastic bag with corner cut and star tip inserted in cut corner) and star tip. If you do not have a star tip, you can decorate top with chopped nuts, chopped crystallized ginger, or thin lemon slices.

Note: The cake should be refrigerated for at least 6 hours before serving.

Bello Panini

Bertucci's Restaurant Copycat Recipe

Makes 1 serving

1 large portabella cap (at least 4 inches in diameter)
extra virgin olive oil
balsamic vinegar, to taste
salt and pepper, to taste
1/2 of an (8 inch) round focaccia bread
2 tablespoons Roasted Tomato Sauce (see recipe below)
2 tablespoons crumbled feta cheese
roasted red pepper juice, to taste
mesclun mix, to taste

Brush Portabella with olive oil and balsamic vinegar; season with salt and pepper to taste. Using metal tongs, place portabella cap on hot grill. Cook 1 minute. Turn and cook an additional minute, until cooked through. Slice focaccia bread open. On bottom half, spread Roasted Tomato Sauce and sprinkle with feta cheese. Moisten top half with pepper juice. Slice grilled portabella cap on bias. Place slices on bottom half of bread, cap side up. Add mesclun. Close with top half and cut panini in half.

Roasted Tomato Sauce: In baking dish, mix 1 (28 oz.) can plum tomatoes, drained and chopped, 1 tablespoon balsamic vinegar and 4 tablespoons extra virgin olive oil. Place on pizza stone (or a baking sheet, if you don't have a pizza stone). Roast in preheated 375 degree oven for about 2 hours or until the tomatoes thicken and turn golden. Stir half way through to ensure even roasting. Once sauce is cooked, mix thoroughly to emulsify. Cover and refrigerate remaining sauce. (Sauce is intense and does not need salt.)

Grilled Shrimp Salad

Grilled shrimp served over spinach, roasted artichokes, tomatoes and black olives. 
Tossed in Italian dressing with crumbled feta cheese and marinated cucumbers and onions

Eggplant Pomodoro

Roasted Eggplant Pomodoro with Spaghetti
Roasted Eggplant, layered with house made pomodoro sauce, 
finished with melted provolone and served over spaghetti.

Grilled Cobb Salad

Romaine and arugula tossed in a Parmesan peppercorn dressing. 
Topped with seasoned tomatoes, chopped eggs, bacon, gorgonzola, avocado and red onion. 
With a choice of grilled chicken, shrimp or salmon.

Broccoli Romano

Bertucci's Brick Oven Copycat Recipe

Serves 4-6

1/2 stick unsalted butter
2 to 3 cups broccoli florets, cut into bite sized pieces
1/3 cup Italian breadcrumbs (make sure to use seasoned breadcrumbs)

Melt butter in a large skillet over medium heat.  Add broccoli and mix.  Cover and cook until broccoli is bright green, about 3 to 5 minutes.  Add breadcrumbs and mix until incorporated.  Reduce heat to low and cook for another 1 to 2 minutes.  Serve hot.

Spinach and Artichoke Aglio Olio

A delightful combination, gently sauteed with roasted garlic and Aglio Olio

Bertucci's Brick Oven Copycat Recipe

Serves 4

1 pound dry linguini
1/4 cup extra virgin olive oil
6 cloves garlic, minced
2 tablespoons plus 1 teaspoon kosher salt, plus more for seasoning
1 teaspoon red pepper flakes
1/4 cup finely chopped fresh flat leaf parsley
freshly ground black pepper

freshly grated parmigiano reggiano

Bring a large pot of water to a boil over high heat and add 2 tablespoons salt. Add the linguine and stir well. Cook, stirring occasionally, for 8 minutes, or until al dente, tender but not mushy. Try to time it so that the garlic is done when the pasta is ready.

While the pasta cooks, place a large skillet over low heat and add the oil, garlic, 1 teaspoon salt, and red pepper flakes. Cook and stir for 3 minutes, or until the garlic softens and then becomes a light golden color. It is important not to let the garlic get too brown as this will result in a bitter, unpleasant taste.

Drain the pasta in a colander set in the sink, reserving about 1/4 cup of the starchy cooking water. Add the pasta and the reserved pasta water, a little at a time, to the garlic mixture. Toss well to aerate the pasta, making the sauce slick and creamy. Sprinkle in the parsley, toss well to coat evenly, and season with salt and pepper. Transfer the pasta to a large warm serving bowl or divide among 4 warm shallow bowls. Pass the grated cheese around the table for serving.

Notes: This pasta recipe is as simple as it gets. In this timeless Italian peasant dish, hot pasta is tossed with lots of fresh garlic sauteed in olive oil, seasoned with a little crushed red pepper, and finished off with Parmesan cheese.  This basic pasta dish leaves much room for improvisation and versatility. Add sauteed zucchini, spinach, steamed broccoli, artichoke hearts, or your favorite grilled vegetables.

Fettuccine Alfredo with Asparagus

Bertucci's Brick Oven Copycat Recipe

Serves 4

1 pound asparagus
3/4 pound fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.

Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.