Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

Logo

Logo

Arancini


Arancini:  Crispy bites of risotto, Italian fennel sausage,
 bell peppers and romano cheese. Served with marinara sauce

ARANCINI                          
Carrabba's Restaurant Recipe

Serves 6

5 cups chicken stock or broth
2 cups Arborio rice
1/4 pound cooked Tuscan sausage, casings removed, crumbled
1 1/4 cups Parmigiano Reggiano cheese
3 eggs,lightly beaten
kosher salt
3/4 cup cubed fontina cheese
2 cups breadcrumbs
extra virgin oil for deep frying

Bring the stock to a boil, in a deep saucepan and cook the rice until all the liquid has been absorbed, about 14 minutes, stirring frequently. Remove from the heat, add the sausage and cheese. When cooled slightly, stir in one egg. Let the mixture cool on a plate.

In a bowl, beat the remaining eggs with a pinch of salt. Using a tablespoon, form the rice mixture into balls the size of walnuts. Press a cube of cheese into the center, closing the mixture around it.Roll each ball in the beaten egg and then coat with bread crumbs.

Heat the olive oil in a deep heavy pan to 350 degrees  and deep fry the balls in batches until golden brown. Drain on paper towels and serve hot.



No comments:

Post a Comment