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.




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.

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