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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Salmon Florentine

 
















Bertucci's Salmon Florentine
Copycat Recipe

1/2 lb salmon
1/2 cup white cooking wine
 juice of 1 lemon
1 tbsp capers
2 cups of fresh spinach
salt and pepper to taste


Season salmon with salt and pepper.  Bake at 400 degrees for 15-20 minutes or until it easily flakes apart.  Meanwhile, heat wine in a small saucepan over medium high heat until it reduces.  Add lemon juice and capers.  When just about ready to serve, add spinach to the sauce and lightly wilt.  Remove from heat and serve over salmon.

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