Carrabba's Italian Grill

Classic Recipes

Herb-Olive Oil Dip

Bruschette are the perfect antipasti to any Italian meal. Enjoy our version with all the essential ingredients.

  • 1-½ t finely chopped fresh flat-leaf parsley
  • ¾ t finely chopped fresh basil
  • ¾ t finely chopped fresh rosemary
  • ¼ t dried oregano
  • ¼ t granulated garlic
  • ½ t crushed red pepper flakes
  • ½ t kosher salt
  • ¼ t freshly ground black pepper
  • 1/3 Cup Carrabba’s Special Coupage Extra Virgin Olive Oil (Or other high quality EVOO)
  • Slicked crusty rustic bread for dipping

  1. Mix the parsley, basil, rosemary, oregano, granulated garlic, hot red pepper, salt & pepper together in a small serving bowl.
  2. Add the olive oil and stir.
  3. Serve with bread for dipping
Tip: At Carrabba’s we sprinkle 1 teaspoon of the herb mix in a saucer and add about 3 tablespoons of our Extra Virgin Olive Oil.

“Amazing Grace” Pomodori Bruschette

Bruschette are the perfect antipasti to any Italian meal. Enjoy our version with all the essential ingredients.

Topping

  • 1 small red onion, cut into very thin half-moons
  • ¼ cup red wine vinegar
  • 1 tablespoon chopped fresh oregano or ½ teaspoon dried oregano
  • ½ cup extra-virgin olive oil
  • ½ cup pitted and coarsely chopped kalamata olives
  • 4 large ripe tomatoes, cored and thinly sliced
  • ½ cup shredded ricotta salata, divided
  • Kosher salt and freshly ground black pepper

Bruschette

  • 8 wide slices of any crusty rustic bread
  • 8 garlic cloves, peeled and cut in halves
  • Extra-virgin olive oil
  • 8 large fresh basil leaves, coarsely torn into dime-sized pieces

  1. To make the topping, soak the onion in a small bowl with cold water to cover for 30 minutes. Drain well and pat dry.
  2. Whisk the vinegar and oregano in a large bowl. Gradually whisk in the olive oil. Add the tomatoes, drained onion, olives, and ¼ cup of the ricotta salata and mix. Season with salt and pepper. Let stand at room temperature for 1 to 2 hours for the flavors to blend
  3. Just before serving, preheat an outdoor grill or broiler on high. Toast the bread, turning once until golden, about 3 minutes. Rub each toasted bread slice with a garlic half. (You don’t have to use all of the garlic.) Place the bread on a serving platter. Drizzle olive oil over the toasts.
  4. Heap equal amounts of the tomato topping, with some of its juices, over each bruschetta. Sprinkle with the remaining ¼ cup of ricotta salata and the basil leaves. Serve at once.

Tomato Sauce “Pomodoro”

This tomato sauce is simple and delicious. A specialty of Mama Mandola’s, it will be sure to please served on top of any pasta or dish.

  • 1 yellow onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 can (28 ounces) whole tomatoes in juice
  • Kosher salt and freshly ground black pepper
  • ¼ cup coarsely chopped fresh basil

  1. Combine the onion and oil in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute.
  2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper
  3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand 5 minutes. Stir in the basil. (The sauce can be cooled, covered and refrigerated for up to 3 days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using.)

Minestrone Soup

This soup is full of vegetables and flavor. Enjoy a big bowl of it with a generous slice of bread on a cold day and be sure to serve in the company of good family and friends.

  • ⅔ cup dried cannellini (white kidney) beans
  • 1 garlic clove, peeled
  • 1 bay leaf
  • 1 small dried red chile or ¼ teaspoon crushed hot red pepper flakes
  • 1 slice(¼-inch-thick) prosciutto, about 4 ounces, cut into ¼–inch dice (do not trim off the fat)
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 1 large yellow onion, cut into ½–inch dice
  • 1 large leek, white and pale green parts only, cut into ½-inch dice
  • 2 celery ribs, cut into ½-inch dice
  • 2 small carrots, cut into ½-inch dice
  • 4 garlic cloves, minced
  • 1 teaspoon oregano
  • 1 zucchini, trimmed and cut into ½-inch dice
  • 1 can (14.5 ounces) diced tomatoes in juice
  • 1 tablespoon tomato paste
  • 3 cups reduced-sodium chicken broth or water
  • Rind from a 1-pound chunk of Parmesan cheese, about 6-by-2 inches
  • 1½ cups packed thinly sliced kale or Swiss chard leaves, thick stems removed
  • Kosher salt and freshly ground black pepper
  • Store-bought pesto for serving
  • Freshly grated Parmesan cheese for serving

  1. At least 4 hours before cooking the soup, put the beans in a large bowl and add enough water to cover the bean by 2 inches. Let soak for at least 4 hours and up to 8 hours. (Or bring the beans and water to cover by 2 inches to a boil in a medium saucepan over high heat. Boil for 2 minutes. Remove from the heat, cover and let stand 1 hour.) Drain and rinse the beans.
  2. Bring the drained beans, 5 cups water, the garlic, bay leaf and chile to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and cover with the lid slightly ajar. Simmer until the beans are tender, about 30 minutes, depending on the age of the beans
  3. Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes. Add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more. Add the zucchini and cook until it begins to soften, about 3 minutes.
  4. Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes. Add the broth, the beans and their liquid, and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour. Stir in the kale and cook until tender, about 5 minutes.
  5. Remove the Parmesan rind. Ladle into soup bowls, and top each serving with a spoonful of pesto and a drizzle of oil. Serve hot, with the grated Parmesan cheese passed at the table.

Parmesan-Crusted Chicken Arugula

This light and delicious dish is perfect for warmer weather. Enjoy the fresh flavors of this panko-parmesan crusted chicken with a touch of lemon juice.

Parmesan Panko

  • 2 cups plain panko
  • ½ cup (2 ounces) freshly grated Romano cheese
  • ½ cup (2 ounces) freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 boneless and skinless chicken breast halves, 7 to 8 ounces each
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 3 large eggs, beaten
  • 6 tablespoons olive oil, divided
  • 4 cups baby arugula
  • 1 cup halved grape tomatoes
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 wedge of Parmesan cheese, about 6 ounces, for shaving cheese curls
  • 2 lemons, cut in halves crosswise

  1. Preheat the oven to 200°F. Line a rimmed baking sheet with paper towels. Have a second baking sheet nearby.
  2. To make the panko, mix the ingredients in a wide, shallow bowl until combined
  3. Using a flat meat pounder, lightly pound each chicken breast half to an even thickness of about ½ inch. Cut each in half crosswise to make a total of 8 chicken breast pieces. Season with the salt and pepper.
  4. Beat the eggs in another wide, shallow bowl. Dip the chicken in the eggs, then coat with the panko mixture, patting it to adhere. Place on a platter
  5. Line a baking sheet with paper towels. Heat 3 tablespoons of oil in a large skillet over medium-high heat until the oil is hot and shimmering. Carefully add the chicken. Cook until golden brown, turning after 3 minutes and adjusting the heat as needed so the chicken cooks steadily without over-browning, about 7 minutes. Using a slotted spatula, transfer to the paper towels to drain briefly. Move to the second baking sheet and keep warm in the oven while frying the remaining chicken. Repeat with the remaining 3 tablespoons of oil and chicken.
  6. Toss the arugula, tomatoes and lemon juice together in a medium bowl and season with salt and pepper. For each serving, place 2 chicken pieces on each plate, and top each with equal amounts of the salad. Using a swivel vegetable peeler, shave as many Parmesan curls as you like on top. Add the lemon halves and serve immediately.

Tag Pic Pac

This dish also goes by the lengthier name Tagliarini with Picchi Pacchiu Sauce. It is a perfect recipe for when you want to make pasta and a sauce from scratch in a pinch.

  • ⅓ cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 can (28 ounces) whole tomatoes in juice
  • ½ cup chopped fresh basil
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh tagliarini or fettuccine

  1. To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.
  2. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.
  3. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer’s directions until al dente. Drain well.
  4. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

Margherita Pizza

An Italian classic for a reason, our Margherita Pizza recipe sticks to the basics and will become a favorite in your household.

  • Store bought pizza dough
  • Semolina, cornmeal or whole wheat flour for the pizza peel
  • Extra-virgin olive oil for brushing
  • 5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
  • 1½ ripe plum (Roma) tomatoes, cut lengthwise into ¼-inch slices
  • 8 to 10 fresh basil leaves, torn or coarsely chopped
  • Freshly ground black pepper (optional)

  1. Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.
  2. Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter
  3. Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.

Green Beans with Romano Crumbs

A perfect side to a roast or delicious on their own, these green beans will have you and your kids asking for a second serving.

  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 2 tablespoons extra-virgin olive oil
  • ½ cup Italian-style dried breadcrumbs
  • ¼ cup freshly grated Romano cheese
  • Kosher salt and freshly ground black pepper
  1. Preheat the oven to 400°F.
  2. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the green beans and cook just until crisp-tender and bright green, about 3 minutes. Drain in a colander and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels.
  3. Toss the green beans and oil in a large bowl. Add the breadcrumbs and Romano cheese and toss again. Season lightly with salt and pepper. Spread in a 2-quart shallow baking dish. (Nonna Testa would take the time to arrange the beans so they all ran in the same direction.)
  4. Bake until the crumbs are golden brown, about 20 minutes. Serve hot.

Tiramisù

With so many Tiramisù recipes to choose from, we can make the decision of choosing easier for you – our Tiramisù is simply perfect.

  • 2 large eggs
  • ⅓ cup plus 1 tablespoon sugar
  • 1 tablespoon dark rum, such as Myer’s
  • ½ teaspoon vanilla extract
  • 1 container (16 to 17 ounces) mascarpone
  • 2 cups brewed Italian roast coffee, cooled
  • 2 tablespoons hazelnut liqueur, such as Frangelico
  • 2 tablespoons coffee liqueur, such as Tia Maria
  • 32 dry ladyfingers (savoiardi), about 9 ounces
  • 1 bar (3½ ounces) semisweet or bittersweet chocolate, grated on the large holes of a box grater

  1. Whisk the eggs, sugar, and rum together in the insert part of a double boiler. Heat over simmering water, being sure that the bottom of the insert does not touch the water, using a rubber spatula to stir constantly and scrape down splashes on the inside of the insert, until the mixture is hot, thickened, and opaque and reaches 160°F on an instant-read thermometer. Turn off the heat and stir for 1 minute longer.
  2. Remove the insert from the pot. Add the vanilla. Beat with an electric mixer set on high speed until the mixture is cooled and tripled in volume, about 3 minutes. (The mixture should form peaks when you remove the mixer.) A few tablespoons at a time, beat in the mascarpone. Do not overbeat.
  3. Have 9-inch-square baking dish ready to hold the tiramisù. Mix the coffee and liqueurs together in a wide, shallow bowl. One at a time, quickly dip 16 ladyfingers in the coffee mixture (do not soak them), and place side-by-side to line the bottom of the baking dish. Spread with half of the mascarpone mixture, then sprinkle with half of the chocolate. Repeat with the remaining ladyfingers (discard the remaining coffee mixture), mascarpone, and top with chocolate. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. Spoon into bowls and serve chilled.

Carrabba's Italian Grill