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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Tuscan Roasted Vegetables





Bertucci's Roasted Zucchini
Copycat Recipe

Zucchini  2.5 lbs
Extra-Virgin Olive Oil  4 fluid oz
Garlic, chopped  1 tbsp
Sea Salt  2 tsp
Crushed Red Pepper ½ tsp


Dressing
Balsamic Reduction  ½ cup (See Step 2)
Mint Leaves  6-8 (optional)


Preheat oven at 425° F.
In a small sauce pan, bring 1 cup of balsamic vinegar to a boil and boil it over high heat until reduced by half. Cool and set aside.
Wash and dry the zucchini. Trim the ends then slice into 3/8-inch-thick rounds.
Place the zucchini in a large bowl and add oil, garlic, salt and crushed red pepper. Toss well.
Arrange the zucchini slices in a single layer on a large baking sheet and roast until the edges start to brown, about 20 minutes. Let cool on the baking sheet at room temperature.
Place the zucchini in a serving platter. Drizzle with the balsamic reduction and decorate with mint leaves.


Bertucci's Roasted Artichokes
Copycat Recipe

Artichokes Hearts, par-cooked  2 lbs
Extra-Virgin Olive Oil  ½ cup
Garlic, chopped  1 tbsp
Pecorino Cheese, grated  2 tbsp
Italian Parsley, chopped  ½ cup


Note: Buy the artichokes that are cooked in water and not preserved in oil.

Drain the artichokes well and place in large bowl.
Season the artichokes with the oil and the garlic.
Place the artichokes in a baking sheet and roast at 400° F oven about 15 minutes.The artichokes should become crispy and brown.
Place the artichokes in a serving platter, sprinkle with the grated cheese and parsley.
Serve at room temperature with garlic crostini bread.


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