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.

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Raspberry and Nectarine Crumble

RASPBERRY and NECTARINE CRUMBLE
Carrabba's Restaurant Recipe

Serves 6-8

Crumb Topping:
1/2 cup all purpose flour
1/2 cup medium grain cornmeal
1/3 cup light brown sugar, firmly packed
zest of 1 lime
pinch of salt
1/2 cup rolled oats
8 tablespoons unsalted butter, cubed and chilled

Fruit:
6 nectarines, sliced
2 pints fresh raspberries
juice of 1 lime
1/2 cup sugar
1/4 teaspoon freshly grated nutmeg


Preheat the oven to 375 degrees. Butter a 11 by 8 inch  baking pan and set aside.

To make the crumb topping:  In a large bowl, combine all the ingredients, using your fingers to work in the cold butter until the topping resembles a pebble like texture. Refrigerate until ready to use.

To prepare the fruit and finish:   In another large bowl,  and the fruit, lime juice, sugar and nutmeg. Toss gently,  then transfer the mixture into the buttered baking dish. Sprinkle the crumb topping over it evenly. Bake for about 30 minutes until the topping is brown and bubbly. Cool for 10 minutes.

To serve, Spoon into individual serving bowls with a scoop of vanilla ice cream on top.

1 comment:

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