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.
Florentine Stuffed Sole
FLORENTINE STUFFED SOLE
Carrabba's Restaurant Recipe
6 sprigs fennel fronds
4 sprigs fresh Italian parsley
4 green onions
3 cloves garlic
1/2 cup chopped fresh spinach leaves
1/2 cup ricotta
1 thick Tuscan bread, cut into cubes
10-12 sole fillets
6 tablespoons melted butter
1/2 cup fresh breadcrumbs
kosher salt and freshly ground black pepper
Preheat the oven to 300 degrees.
In a food processor, put together the fennel, Italian parsley, green onions, garlic and spinach. And the cheese and bread, pulsing to almost smooth. Season with salt and pepper.
Lay out the fish fillets on a clean dry surface. Season the fish with salt and pepper. Place 1 to 2 tablespoons of filling on each and roll up, starting with the smaller end. Arrange the fillets, seam down in a buttered baking dish.
Combine the butter with the bread crumbs and spread across the top of the filets. Cover the baking dish with aluminum foil. Bake covered for 15 minutes, then remove the foil and bake until the topping is golden brown and the fish flakes when tested with a fork. Serve with lemon wedges for garnish.