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.

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Chicken Anna Maria



Chicken Anna Maria a rich and satisfying dish of two tender chicken filets sauteed with fresh sage, artichokes, mushrooms, scallions and diced plum tomatoes in a cream sauce on a bed of linguini. served with insalata or a cup of soup. Sells for around $11.00.


CHICKEN ANNA MARIA
Bertucci's Copycat Recipe

Serves 4

1/4 cup olive oil (for frying)
4 chicken cutlets
1 cup Italian seasoned bread crumbs
1/4 cup flour
salt and pepper
1 egg
1/4 cup white wine
1 medium tomato, sliced into quarters
2 cloves garlic
1 cup sliced mushrooms
1 cup chopped artichoke hearts
1 can cream of mushroom soup (not condensed)
whole wheat pasta for 4 servings

Heat olive oil in a large frying pan. Stir together bread crumbs, flour, salt, and pepper on a plate. Whisk an egg in another plate. Dip one chicken cutlet at a time, first in the egg, then in the dry mixture. Use a spoon to cover the cutlet in crumbs. Shake excess crumbs onto plate before placing the cutlet on the hot oil. Repeat with remaining cutlets. Fry two cutlets at a time, for approximately 3-5 minutes on each side over medium-high heat. Place cooked cutlets on a plate lined with paper towel, cover, and set aside.

Drain oil from the bottom of the frying pan, reserving approximately 1 tbs and all the browned goodies on the bottom. Place the frying pan on the stove over medium heat. Deglaze the pan with white wine. Stir with a wooden spoon until a smooth sauce is formed. Simmer for 2-3 minutes until most of the alcohol has cooked off. Add in tomato, garlic, mushrooms, artichoke hearts, and mushroom soup. Stir to combine all ingredients. Simmer over medium heat for 10 minutes, until mushrooms are cooked. In the meantime, cook the pasta. Serve on pasta and chicken cutlets. Drizzle sauce from the pan over top.

Create Your Own Calzone or Pizza



Craft Your Own Pizza or Calzone


At Bertucci's you are able to choose from a wide variety of ingredients to create a custom pizza pie suited to your tastebuds. A four topping large pizza costs $25 so you can see that it would be much cheaper to make them at home.

Fresh Vegetable Choices

Sliced Cherry Peppers
Broccoli
Mushrooms
Bell Peppers
Spinach
Onions
Diced Tomatoes
SunDried Tomatoes

Roasted Vegetables (see sidebar to learn how to do this)

Button Mushrooms
Garlic
Black Olives
Portobello Mushrooms
Zucchini
Peppers
Artichokes
Eggplant
Onions

Meats

Salami
Smoked Bacon
Pepperoni
Sweet Italian Sausage
Chicken
Meatballs
Rosemary Ham
Prosciutto
Anchovies

Cheeses

Feta Cheese Goat
Cheese
Ricotta Cheese
Extra Mozzarella Cheese

Verde Pizza


VERDE PIZZA
Bertucci's Copycat Recipe

1 pizza dough
1 cup packed uncooked baby arugula
4-6 slices of prosciutto
4 ounces mozzarella (preferably fresh)
1/2 cup of balsamic syrup, recipe to follow
1/2 teaspoon of crushed red pepper flakes

Preheat oven to 450 degrees.

Make the syrup: boil 1 1/2 cups balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.

Make the Pizza: Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into about a 9-inch round. (Do not handle more than necessary. If dough is sticky, dust it lightly with flour.) Place on pizza tray and bake 8-10 minutes, or until dough is crisp and browned. Transfer with a spatula to a cutting board.

To Serve: While dough is warm, arrange cheese on top. Scatter arugula over pizza and arrange prosciutto slices on top. Sprinkle with pepper flakes and drizzle with syrup to taste. Cut pizza into wedges and serve immediately.

Shrimp Bella Venezia Pizza


SHRIMP BELLA VENEZIA PIZZA
Bertucci's Copycat Recipe

dough for 1 pizza
12 oz. medium shrimp
2 medium tomatoes, seeded and diced
greens from several scallions, sliced to 1/2 inch sections
1 heaping tablespoon chopped garlic
4-5 ounces light cream
2 ounces Parmesano Reggiano
oregano
1/2 teaspoon salt

Make the pizza dough.

While that is rising, remove the tails from the shrimp and pat them dry. Prepare the tomatoes and the scallions.  Saute the garlic briefly in 1 teaspoon olive oil. Reduce heat to low, and stir in the cream and salt. Heat until the cream is steaming and beginning to thicken a little, but do not boil. Remove from heat. Grate some parmesan cheese into it, and stir to melt and mix.

When dough is ready, spin and roll it out to full size. Spread the sauce on evenly, getting close to the edge. Place the shrimp all over the pizza, then the tomatoes on top. Sprinkle a moderate amount of oregano on (not too much), and top with the scallions. Bake at 450 degrees for 10-12 minutes.

Eggplant Napoleone


EGGPLANT NAPOLEONE
Bertucci's Copycat Recipe

1 lb. eggplant sliced 1/2 inch thick
1 large heirloom tomato sliced 1/4 inch thick
1/2 lb. fresh mozzarella sliced 1/4 inch thick
1/4 cup kosher salt
olive oil
balsamic vinegar to taste
minced garlic to taste
freshly ground black pepper
fresh basil leaves (optional)

Toss the eggplant in salt until coated. Put the slices in a colander set on a sheet pan to catch the liquid sweat off. Set aside for at least one hour.


Preheat oven to 450 degrees and line two cookie sheets with foil. Brush both with olive oil. Rinse eggplant slices in cold water and pat dry with a paper towel.

On the first cookie sheet, arrange the slices of eggplant in a single layer. Brush the exposed side with more of the olive oil, then balsamic vinegar and sprinkle with black pepper.

On the second cookie sheet, arrange the slices of tomato in a single layer, sprinkle with salt, pepper and minced garlic. Roast the tomatoes 10-15 minutes or until soft and nearly brown. Bake the eggplant 20 to 30 minutes or until tender and well browned.

Remove the cookie sheets from the oven and let the tomatoes and eggplant cool enough for handling.
On serving plates, drizzle balsamic vinegar then build stacks starting with eggplant, followed by tomato and mozzarella, then fresh basil as desired. Repeat as you wish.
Drizzle with olive oil, serve.

Rosemary Chicken


ROSEMARY CHICKEN
Bertucci's Copycat Recipe

Serves 4

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 1/2 teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Preheat oven to 350 degrees. Place chicken breasts in a 9x13 inch glass baking dish with a cover.  Add oil, salt, and Cajun seasoning.  Mix with your hands until chicken pieces are evenly coated.  If using fresh rosemary, chop and sprinkle over chicken.  If using dried rosemary, crush with hands and sprinkle over chicken.

Using your hands again, mix together coating chicken evenly.  Lay diced onions on top of chicken.  Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Four Cheese Ravioli



FOUR CHEESE RAVIOLI
Bertucci's Copycat Recipe

2 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter
2 medium shallots, thinly sliced crosswise
8 ounces presliced fresh cremini mushrooms
5 ounces presliced fresh shiitake caps
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coarsely chopped fresh flat leaf parsley
1 (16-20 oz.) package fresh or frozen four cheese ravioli

Heat oil and 2 tablespoons butter in a 12 inch heavy skillet over moderately high heat until foam subsides. Cook shallots, stirring, until golden, about 2 minutes. Add mushrooms and increase heat to high, saute, stirring, until liquid mushrooms give off is evaporated and mushrooms are golden, about 4 minutes. Add wine and boil until liquid is evaporated and mushrooms are tender, about 2 minutes. Stir in salt, pepper, parsley, and remaining 2 tablespoons butter until butter is melted.

Cook ravioli in a large pot of boiling salted water, stirring occasionally, until ravioli are al dente.  Drain in a colander. Return drained ravioli to large pot and add mushroom mixture, stirring gently until combined.

Roasted Eggplant



ROASTED EGGPLANT
Bertucci's Copycat Recipe

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise. Cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters.

Place the eggplant onto the baking sheet with the skin side down.  Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.  Remove from the oven and sprinkle with lemon juice.

Chicken Chopped Salad


Chopped iceberg lettuce, cucumbers, marinated tomatoes
 and smoked bacon in a Gorgonzola vinaigrette.

Note:  Bertucci's also allows you to substitute grilled shrimp or salmon for an additional charge.

GORGONZOLA VINAIGRETTE
Bertucci's Copycat Recipe

1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1/4 pound gorgonzola cheese crumbles, in specialty cheese section of your market
salt and pepper, to taste

Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.






Farmhouse Salad


FARMHOUSE SALAD

Chopped romaine and iceberg lettuce, topped with fresh mozzarella, tomatoes, bell peppers, cucumbers, roasted black olives and pepperoni, then finished with a balsamic glaze.