Bertucci's Recipes

Use 32 oz. of garlic and onion spaghetti sauce; make it from scratch or buy a store brand.
Add half a tablespoon of crushed red pepper.
Add one teaspoon of sugar.
Dice one onion.
Use two tablespoons of olive oil.
Crush two cloves of garlic.
Add half a teaspoon of dried oregano.
Add half a teaspoon of fresh, chopped basil.
Add half a teaspoon of fresh or dried parsley.
Add one jar of chopped roasted red peppers.
Use four sweet Italian sausages.
Use one box of penne pasta, or your preferred pasta.
Add Parmesan cheese.

Use 2 to 4 boneless, skinless chicken breast halves, totaling 1 1/2 pound.
Add 2 tablespoons of grated Parmesan cheese.
Mix in 1/3 cup of flour.
Season with salt and pepper.
Pour in 4 tablespoons of olive oil.
Add 4 tablespoons of butter.
Stir in 1/2 cup of chicken stock or dry white wine.
Introduce 3 tablespoons of lemon juice.
Include 1/4 cup of brined capers.
Stir in 1/4 cup of fresh chopped parsley.

Use 2.5 pounds of zucchini.
Use 4 fluid ounces of Extra-Virgin Olive Oil.
Add 1 tablespoon of chopped garlic.
Season with 2 teaspoons of sea salt.
Add half a teaspoon of crushed red pepper.

For the dressing:
Use one-half cup of Balsamic Reduction (See Step 2).
Add 6 to 8 mint leaves (optional).

Incorporate 2 tablespoons of olive oil.
Use 1/2 stick (1/4 cup) of unsalted butter.
Slice 2 medium shallots thinly across.
Use 8 ounces of pre-sliced fresh cremini mushrooms.
Use 5 ounces of pre-sliced fresh shiitake caps.
Add 1/2 cup of dry white wine.
Season with 1/2 teaspoon of salt.
Add 1/4 teaspoon of black pepper.
Stir in 1/2 cup of coarsely chopped fresh flat-leaf parsley.
Use 1 (16- to 20-oz) package of fresh or frozen four-cheese ravioli.

Use 2 pounds of Beefsteak Tomatoes (about 4 large).
Use 1 pound of Fresh Mozzarella.
Add 1/4 cup of fresh, packed basil.
Add 1/4 cup of packed arugula leaves.
Sprinkle in 1/4 teaspoon of crumbled dried oregano.
Add 3 tablespoons of extra-virgin olive oil.
Add sea salt to taste.
Add freshly ground black pepper to taste.

Use 1 large eggplant.
Use 3 tablespoons of extra virgin olive oil.
Season with salt and pepper to taste.
Add 2 tablespoons of fresh lemon juice.

Use 2 slices of stale white bread, removing the crusts.
Add 1 cup of milk.
Mix in 1 small bunch of flat-leaf parsley, finely chopped.
Add 1 clove of garlic, finely chopped.
Use 9 ounces of minced beef and pork, using equal amounts.
Use 2 fresh eggs.
Grate 2 ounces of pecorino cheese.
Season with salt and freshly ground black pepper.
Chop 1 buffalo mozzarella, draining it and cutting it into small pieces.
Use unseasoned bread crumbs.
Use extra-virgin olive oil for frying.
Use tomato sauce.

Put the bread in a small bowl, cover with milk, and let it soak.
Chop the parsley and garlic together.
Put the meat into a large mixing bowl.
Squeeze the milk out of the bread and add it to the meat.
Add the parsley and garlic.
Use your hands to mix the ingredients.
Break the eggs into the mixture to bind it.
Add the pecorino.
Season with salt and freshly ground black pepper.
Shape meatballs by hand, make a hole in the top, and insert a small piece of mozzarella.
Cover it and pat the meatball into shape.
Roll in bread crumbs.
Pour olive oil into a frying pan. When it gets very hot, fry the meatballs for 5 minutes, or until a crust forms.
Turn them over.
Remove the meatballs from the pan when golden brown and crusty on both sides, and drain them on paper towels.
Add the meatballs to the tomato sauce.
Cover and cook very slowly on low heat for 45 minutes, until the sauce reduces by half.

For the tomato sauce:
Use extra-virgin olive oil.
Add 1 clove of garlic.
Use 3 (12-ounce) tins of peeled cherry tomatoes.

For the sauce:
Use 6 fluid ounces of Extra-Virgin Olive Oil.
Add 1 tablespoon of chopped garlic.
Use 2 tablespoons of chopped Italian parsley.
Add 2 tablespoons of fresh oregano leaves.
Include 2 tablespoons of capers.
Use 1 cup of coarsely chopped black olives.
Add 3 cups of diced tomatoes.
Add 2 chopped anchovies, if desired.

Pasta: Penne Puttanesca.
Use 2 pounds of penne.
Use 2 tablespoons of sea salt.
Add 8 fluid ounces of pasta broth.
Stir in 3 ounces of grated Romano cheese.

Use 2 pounds of par-cooked artichoke hearts.
Add ½ cup of extra-virgin olive oil.
Add 1 tablespoon of chopped garlic.
Add 2 tablespoons of grated Pecorino cheese.
Stir in ½ cup of chopped Italian parsley.

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