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.



Parmesan Crusted Chicken Arugula

Carrabba's Parmesan Crusted Chicken Arugula
Copycat Recipe

Serves 4

Parmesan Panko
2 cups plain panko
1/2 cup freshly grated Romano cheese
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 boneless and skinless chicken breast halves, 7 to 8 ounces each
1 teaspoon kosher salt
 1/2 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
 salt and freshly ground black pepper
 1 wedge of Parmesan cheese, about 6 ounces, for shaving cheese curls
 2 lemons, cut in halves crosswise

 Preheat the oven to 200°F. Line a rimmed baking sheet with paper towels. Have a second baking sheet nearby. To make the panko, mix the ingredients in a wide, shallow bowl until combined.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.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.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.  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.

Green Beans with Romano Crumbs

Carrabba's Green Beans with Romano Crumbs
Copycat Recipe

Serves 4

1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons extra-virgin olive oil
1/2 cup Italian-style dried breadcrumbs
1/4 cup freshly grated Romano cheese
 salt and freshly ground black pepper

Preheat the oven to 400 degrees. 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. 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. Bake until the crumbs are golden brown, about 20 minutes. Serve hot.


Carrabba's Tiramisu
Copycat Recipe

2 large eggs
1/3 cup plus 1 tablespoon sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
1 container (16 to 17 oz) mascarpone
2 cups brewed Italian roast coffee, cooled
2 tablespoons hazelnut liqueur
2 tablespoons coffee liqueur
32 dry ladyfingers 
1 bar (3 1/2 oz) semisweet or bittersweet chocolate, grated on the large holes of a box grater

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 degrees on an instant-read thermometer. Turn off the heat and stir for 1 minute longer. 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 over beat. 

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.

Marsala Di Carrabba

Marsala Di Carrabba
Copycat Recipe

Serves 1

4 oz sirloin steak
4 oz chicken breasts, pounded thin
1/4 cup sliced button mushrooms
2 teaspoons yellow onion, fine chopped
1/2 cup dry Marsala wine
12-15 pieces of prosciutto ham, thinly sliced, cut into 1/4 inch strips
1/2 stick unsalted butter
black pepper
Italian parsley, finely chopped

Season the sirloin and grill to desired temperature.  While the steak cooks, prepare the rest of the dish. Lightly season chicken with salt and black pepper.  Heat oil or clarified butter over medium high heat in a saute pan.  Once the oil is hot, lightly dredge the chicken in flour and add to saute pan. Cook chicken for 2-3 minutes until browned and then flip over. Cook about 1 minute more, add the mushrooms and cook for another minute.  When chicken is almost finished, add the Marsala wine, prosciutto, onion, a pinch of salt and black pepper, and allow the wine to reduce by 85%.  When most of the wine has been evaporated,
remove from heat and toss the chicken and mushrooms well.  The wine should be almost all evaporated and reduced to a thick syrup. Allow the pan to cool for a minute.  Cut the butter into small cubes (about 6).  Return the pan to low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time.  Stir constantly as you add the butter.  Do not allow the sauce to get too hot or it will separate.  Once all the butter is folded in, add chopped parsley and toss. Place the cooked sirloin on a plate.  Place the sauteed chicken on the plate and spoon the remaining sauce over the chicken and sirloin. Serve with your favorite side of pasta or vegetable.

Steaks With Herb Garlic Sauce

Carrabba's T-Bone Steaks With Herb Garlic Sauce
Copycat Recipe

Serves 3

Garlic Sauce
1/2 cup fresh basil leaf
1/4 cup peeled garlic clove
1/3 cup fresh mint leaves
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons white wine vinegar

3 beef t-bone steaks or 3 rib eye steaks, about one-inch thick
olive oil 
kosher salt
fresh ground black pepper

For the Sauce:. Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize with a pestle until the mixture turns into a paste. Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar. Refrigerate.  Before using, bring to room temperature and shake well. The sauce will hold in the refrigerator for two weeks.

For the Steaks:. Heat a gas grill or broiler. Lightly coat the steaks with olive oil on both sides, season with salt and pepper to taste and place on a hot grill. Cook for about four to six minutes per side for medium
rare. Let the steaks rest for five minutes before serving.  Serve with the herb garlic sauce on the side.

Margherita Pizza

Carrabba's Margherita Pizza
Copycat Pizza

Makes 1 Pie

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)

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.
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
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.

Pomodoro Sauce

Carrabba's Pomodoro Sauce
Copycat Recipe

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

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. 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. 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.)

Limóncello Bread Pudding

Carrabba's Limoncello Bread Pudding
Copycat Recipe

Serves 6-8

Bread Pudding
3/4 cup heavy cream
3/4 cup milk
1 tsp vanilla extract
1/4 cup Limoncello
7 large eggs
1/2 cup sugar
2 quarts stale bread, cut into cubes

Limoncello syrup
1/4 cup Limoncello
1/4 cup sugar

Bread Pudding:  In a large mixing bowl, mix together everything but the bread. Put the bread into a 9x9x2 or a deep 2qt baking dish.  Pour the mixture over top, push down on all the bread to make sure it soaks up the liquid.  Let it sit for 30 minutes.   Bake at 350 for 45-50 minutes.

Syrup:  Put the two ingredients in a small pan, bring to a boil, reduce to a simmer, let it go for a few minutes.

Serving:  Serve warm or cold, pour the syrup over top of the bread pudding. Add ice cream and more syrup.


Carrabba's Scotty Thompson photo
Carrabba's Scotty Thompson Appetizer
Copycat Recipe

1 jar of spaghetti sauce
1 sleeve of goat cheese (about 4-6 ounces)
1 loaf of french bread
olive oil
2 garlic cloves
Slice french bread into single servings. Brush sides of  the bread with olive oil. Grill the bread on each side so that it has slight char lines. Rub garlic cloves over each side (this will give a faint garlic taste) In a small serving dish pour heated spaghetti sauce. Top with sliced goat cheese and serve immediately with bread for dipping

Pomodori Bruschette

Carrabba's Pomodori Bruschette
Copycat Recipe

Makes 8 Crostinis

1 small red onion, cut into very thin half-moons
1/4  cup red wine vinegar
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
1/2 cup pitted and coarsely chopped kalamata olives
 4 large ripe tomatoes, cored and thinly sliced
1/2  cup shredded Italian, divided
 salt and freshly ground black pepper

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

To make the topping, soak the onion in a small bowl with cold water to cover for 30 minutes. Drain well and pat dry.  Whisk the vinegar and oregano in a large bowl. Gradually whisk in the olive oil. Add the tomatoes, drained onion, olives, and 1/4 cup of the Italian cheese and mix. Season with salt and pepper. Let stand at room temperature for 1 to 2 hours for the flavors to blend.  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. Heap equal amounts of the tomato topping, with some of its juices, over each bruschetta. Sprinkle with the remaining 1/4 cup of ricotta salata and the basil leaves. Serve at once.


Pork Chop in Port Wine Sauce

Carrabba's Pork Chops in Port Wine
Copycat Recipe

Serves 2

1-2 pork chops per person 3/4 inch thick
1 large apple  Granny Smith or Red Delicious
salt and pepper
1 large onion, sliced thinly
3 garlic cloves
1/3 cup port wine
1/2 cup water
1 teaspoon freshly dried thyme
olive oil and a little butter

Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate. Slice onion thinly while skillet heats up on medium heat. Drizzle 1 tablespoon olive oil into hot skillet and add onions.Cook for 4-6 minutes, stirring frequently.While onions cooking, mince up garlic and set aside.Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.

Cook the Chops:  Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops spiced side down into hot skillet. Cook 3 minutes on each side.If you chops are thicker than 3/4 inches, you will have to cook them longer. Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.While chops are cooking, peel and slice thinly your apple.Turn chops and let brown on the other side.Remove chops onto a plate.

Make the Sauce:  Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook one minute only, you do not want to burn the garlic. Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.Add bullion paste, and water and let reduce by a half. Add one small pat of butter remaining sauce taste for any need of salt or pepper. Pour mixture over your pork chops and dinner is ready.

Ribs Agrodolce

Carrabba's Ribs Argrodolce
Copycat Recipe

Serves 4

5 lbs baby back ribs, cut into 4 slabs
4 teaspoons grill seasoning
2 tablespoons unsalted butter
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, minced
1/2 lemon, grated zest
2 cups red wine
2 cups low sodium chicken broth
1 can (14.5 oz) diced tomatoes in juice
2 tablespoons fresh parsley, finely chopped
1 1/2 teaspoons basil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 bay leaf

1/3 cup plus 1 tablespoon balsamic vinegar
1/4 cup sugar
salt and freshly ground black pepper
1 scallion, white and green parts, thinly sliced

Position a broiler rack about 8 inches from the heat and turn the temperature on high.  Season the ribs with grill seasoning and the meat stand at room temperature while the broiler is heating. 

Place the ribs on a lightly oiled broiler pan and sear both sides of the ribs turning once this should take about 8 minutes.

Turn the oven to bake and set the temperature to 300 degrees.  Melt butter in a large skillet over medium heat.  Add the carrot, onion, celery, garlic and lemon zest.  Cook, stirring occasionally for about 5 minutes until the vegetables are soft.  Add the broth, wine, tomatoes with juices and all the spices.  Bring to a boil over high heat. Place the ribs in a roasting pan and pour the sauce over the ribs.  Cover the pan tightly with aluminum foil.Bake for about 75 minutes until the ribs are tender.  Transfer the ribs to a large rimmed baking sheet and let cool.

To make the sauce, discard the bay leaf,  In batches puree the liquid and vegetables from the pan in the blender and transfer back into the roasting pan.  Stir in vinegar and sugar.  Bring to a boil over high heat.  Cook for about 15 minutes until the sauce reduces by half.  Transfer the sauce to a bowl.

Turn the broiler back up to high and brown the ribs again on both sides brushing generously with the sauce while they cook. Transfer ribs to a platter and garnish with scallions.

Chocolate Dream

Carrabba's Italian Chocolate Dream

Copycat Recipe

Makes 1 9 inch cake

1 box dark fudge brownie mix (or your favorite scratch recipe)
1/4 cup Kahlua
2 cups prepared chocolate mousse
(from scratch or use package chocolate mousse mix)
2 cups whipped cream
1 ounce semi-sweet chocolate shavings
hot fudge sauce (your favorite recipe or supermarket brand)


Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water. Line two 9" square baking pans with parchment paper. Spray bottoms with non-stick cooking spray. Pour equal amounts of batter into each pan.Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean. Allow to cool completely.Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper. Brush the brownie evenly with 1/2 of the Kahlua; then top with 1/2 of the mousse, spreading it evenly over the brownie. Spread 1/2 of the whipped cream over the mousse. Remove second brownie from pan; brush with remaining Kahlua; place it on top of other brownie; spread remaining mousse evenly over the top; spread remaining whipped cream over the mousse. Drizzle with hot fudge sauce. Refrigerate until ready to serve.

Pappardelle Campagnolo

Carrabba's Pappardelle Campagnolo
Copycat Recipe

Serves 6-8

1/4 cup extra virgin olive oil
3 links of spicy Italian Parmesan chicken sausage
1/2 cup finely chopped yellow onion
2 cloves garlic, finely chopped
1 medium jarred red bell pepper, 1/4 inch julienne
1/4 cup dry white wine
4 cups whole canned tomatoes with juice, finely chopped

salt and pepper to taste
1 pinch crushed red pepper flakes
2 tablespoons freshly torn basil leaves
1/4 cup freshly grated Pecorino Romano cheese
4 ounces goat cheese, crumbled1 lb pasta noodles, pappardelle recommended

Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link). Pour olive oil in a large skillet over medium heat. Add sausage and cook until the sausage has browned slightly. Add onion and red bell pepper and cook until soft and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more. Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside.

Meanwhile bring 4 quarts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well. When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese.

Braised Beef Brasato

Carrabba's Beef Brasato
Copycat Recipe

Serves 4-6

3 pounds beef, either rump roast or a similar cut, not too lean or it will be dry
A bottle of Barolo or similar full bodied red wine
1 large onion, or 2 if you prefer
1 large carrot
1 stalk of celery
1 bay leaf
Peppercorns to taste

2 tablespoons butter and 2 tablespoons prosciutto fat (if need be use just 4 tablespoons butter)
Salt to taste

Marinate the Meat:  Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.

Make the Sauce:  Remove the meat, reserving the marinade, and pat the meat dry. Strain the marinade, bring it to a boil, and cook it until it's reduced by half.

Sear and Braise Meat:  In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter and prosciutto fat. Once it's well browned on all sides.  Season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours. When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them. Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.

Plating:  Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a nice bottle of red wine.

Sausage and Peppers

Carrabba's Italian Grill Sausage and Peppers
Copycat Recipe

Makes 4

4 Italian fennel sausage links
1/2 cup marinara sauce
1 cup Fresh Pepper Sauce

Fresh Pepper Sauce
1 each red, yellow and green bell pepper
1 red onion
2 cloves crushed garlic
1/2 (#10) can crushed tomatoes
1 tablespoon pepper
2 tablespoons salt

Make Sauce:  Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.Spoon 1 cup Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture.

Cook the Sausage:  Grill links until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

Slice the sausages and serve with sauce over cooked pasta or keep them whole and serve inside a hotdog bun.

Zucchini Stefano

Carrabba's Zucchini Stafano
Copycat Recipe

Makes 6 side dish servings

Nonstick cooking spray
1 medium onion, thinly sliced
1  clove garlic, minced
1  14-1/2-ounce can tomatoes, cut up
2  medium zucchini, thinly sliced
1 medium yellow or green sweet pepper, chopped
2  teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 to 1/4  teaspoon ground black pepper
2  tablespoons grated Parmesan cheese

Coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add the onion and garlic; cook until onion is tender, stirring occasionally.

Stir in undrained tomatoes, zucchini, sweet pepper, basil, and black pepper. Cover and cook for 5 minutes or until zucchini is crisp-tender, stirring occasionally. Uncover and cook about 5 minutes more or until most of the liquid evaporates and the zucchini is tender.

Transfer to 6 individual serving bowls. Sprinkle with Parmesan cheese.

Vegetables in Padella

Carrabba's Vegetables in Padella
Copycat Recipe

Serves 1

1/4 cup extra-virgin olive oil
2 large mushrooms, sliced
2 cloves garlic, chopped
1 stalk broccoli florets
1 stalk cauliflower florets
3 to 4 baby carrots
4 strips red bell pepper
1/2  yellow squash, sliced
1/4 zucchini, sliced
salt and freshly ground black pepper to taste

Heat a cast-iron skillet until very hot.Add olive oil and mushrooms, stirring to coat the mushrooms with the olive oil.Stir in chopped garlic and add remaining vegetables.Season with salt and pepper and allow vegetables to obtain a crusty finish before turning. Serve hot.

This is such an easy recipe and can be doubled or tripled by just adding more olive oil and garlic.  Use whatever seasonal vegetables you have on hand to make a great side dish for any meal.


Carrabba's Meatballs
Copycat Recipe

Serves 4-6   

4 cloves garlic
1/2 lb ground pork
2 eggs
3 tablespoons grated Romano cheese
1 small yellow onion
3 tablespoons minced fresh parsley
1 cup olive oil
1 lb ground beef
3 tablespoons grated Parmesan cheese
1/3 cup dry breadcrumbs
3 tablespoons minced fresh basil
salt and pepper
2 green onions

Combine all ingredients, except olive oil in bowl.  Roll mixture into 1 1/2" balls.  Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil.  Bake meatballs in 400 degree oven for 15-20 minutes, until golden brown, but not cooked completely through.  Remove meatballs from oil, drain on paper towels.  Remove all the oil from the baking pan.  Add your favorite jar of spaghetti sauce and return the meatballs back into the pan.  Bake for another 10-15 minutes to heat the sauce and finish cooking the meatballs.

Pasta Carrabba

Carrabba's Pasta Carrabba
Copycat Recipe

Serves 2

2 boneless, skinless chicken breasts
3 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil leaves (or 2 tsp dried)
salt & fresh ground pepper to taste

2 tablespoons butter
1 medium shallots
1 teaspoon minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms
1/2 cup frozen English peas
salt & fresh ground pepper to taste

1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese

Combine vinegar, oil and basil. Pour over chicken and marinate overnight in the refrigerator.  Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.

Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and Parmesan cheese and cook another 2 minutes.

Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

Linguine Pescatore

linguine pescatore

Carrabba's Linguine Pescatore
Copycat Recipe

Serves 1

1 tablespoon oil
1 teaspoon garlic, minced
1/4 cup onion,  finely diced
1/4 cup green onion, chopped
1 pinch crushed red pepper flakes
3 prawns
2 ounces squid rings (or Sword Fish)
1 1/2 ounces cod
5 mussels, cooked, shell on
1/2 ounce baby clams
1/2 ounce baby shrimp
1/4 teaspoon oregano
1/4 teaspoon  sweet basil
1/8 teaspoon thyme
1 tablespoon parsley, chopped
2 ounces white wine
2 ounces heavy cream or 2 ounces tomato sauce
salt & pepper
4 ounces linguine, Cooked

Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic. Add the prawns, mussels and squid, saute 2 minutes and then add remaining seafood. Saute 1 minute and add herbs and wine. Bring wine to rolling simmer and add cream or tomato sauce. Season with salt and pepper, heat to a simmer, add parsley and desired amount of hot cooked linguine.  Toss to coat pasta well. Serve immediately.

If you can use fresh herbs in this dish it really makes a difference.  You may substitute whatever seafoods are in season or available in your area to keep the cost down

Chicken Gratella

Carrabba's Chicken Gratella
Copycat Recipe

Serves 6

1/2 cup fresh basil leaf
1/4 cup garlic clove
1/3 cup fresh mint leaves
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons white wine vinegar
3 lbs chicken breasts

Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize until mixture turns into a paste.  Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar. Refrigerate. Before using, bring to room temperature and shake well. The sauce will hold in the refrigerator for two weeks. Lightly coat the chicken breasts with herb garlic sauce on both sides, season with salt and pepper to taste and place on hot grill. Cook until done.  Coat with the herb garlic sauce mixture when serving.

Cavatappi Amatriciana

Carrabba's Cavatappi Amatriciana
Copycat Recipe

Serves 4

8 -12 ounces cavatappi pasta
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup olive oil 3/4 cup dry white wine
2 (14 ounce) cans diced tomatoes with juice
salt and pepper, to taste
1 1/2 cups freshly grated Pecorino Romano cheese

pancetta (cured Italian bacon) (optional)

Cook cavatappi according to package directions; drain. Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent. Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened for about 3-5 minutes. Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with cheese. Add cooked pancetta if desired.

If you cannot find cavatappi pasta in the supermarket you can substitute elbow macaroni for this dish.

Chicken Marsala

Carrabba's Chicken Marsala
Copycat Recipe

Serves 4   

Marsala Sauce
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
8 ounces fresh mushrooms
1/4 cup dry marsala wine
1 cup chicken stock
2 teaspoons cornstarch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
4 chicken breasts
olive oil

Make the Sauce:  Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and mushrooms and sauté for about until vegetables are tender then add the garlic and saute another 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed.

Make the Chicken:  Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

Chicken and Spinach Cannelloni

Carrabba's Chicken and Spinach Cannelloni
Copycat Recipe

Serves 4

Cannelloni Filling
8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce sun-dried tomato, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles

Cannelloni Sauce
16 ounces Alfredo sauce
16 ounces marinara sauce
3 ounces Parmesan cheese, grated

Make the Filling:  Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly. 

Make the Cannelloni:  Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.

Baking Instructions:  Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes. Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Rigatoni Martino

Carrabba's Italian Grill Rigatoni Martino
Copycat Recipe

Serves 1

7 ounces tomato cream sauce
1/3 cup mushrooms, sauteed
10 to 12 pieces sun-dried tomatoes, sliced
1 (8 oz) grilled chicken breast, cut into 6 equal strips
2 1/2 cups cooked rigatoni pasta
1/2 cup grated Romano cheese

1/4 cup grated Parmesan cheese (shredded to order)
sliced green onions, to taste

Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

Blackberry Sangria

Carrabba's Blackberry Sangria
Copycat Recipe

Serves 6

1 1/2 liters sweet red Italian wine
14 ounces cranberry juice (not cranberry cocktail)
14 ounces Monin blackberry syrup
6 ounces Tuaca Italian liqueur

lemon slice
orange slice

Mix all liquid ingredients together and add blackberries.
Refrigerate and let sit for a few hours. Serve over ice. When ready to serve, add a slice of lemon and orange.

Tag Pic Pac

Carrabba's Tagliarini Picchi Pacchiu
Copycat Recipe
Serves 4

4 ounces angel hair pasta
2 ounces extra virgin olive oil
2 large garlic cloves, sliced
4 roma tomatoes, diced
4 -6 basil leaves, roughly chopped
1 pinch salt and pepper

Cook pasta according to package directions. Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Add remaining ingredients and stir over medium heat another 2 minutes. Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

Carrabba's Champagne Chicken

Carrabba's Champagne Chicken
Copycat Recipe

Serves 4

2 tablespoons olive oil
2 tablespoons butter
4 chicken cutlets
1/3 cup flour
2 tablespoons Parmesan cheese
salt and pepper to taste
1/2 cup sliced mushrooms
1/4 cup champagne (Dry)
2/3 cup heavy cream
pinch kosher Salt
pinch fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon tarragon
6 oz angel hair pasta, cooked and drained

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce: Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt,  black pepper, red pepper flakes and tarragon.  Heat until sauce thickens to a creamy consistency.  Serve chicken and sauce over angel hair pasta.

Linguine pasta tossed with lobster, shrimp, and scallops in a champagne cream sauce with roasted red bell peppers, sauteed mushrooms and fresh tarragon. This dish is part of the 2015 Mother's Day Menu. The recipe above can be modified by using the same sauce and adding pan seared seafood without the breading.

Carrabba's Chicken Mezzaluna

Carrabba's Chicken Mezzaluna
Copycat Recipe

Serves 6-8

3 3/4 cups flour
1 1/2 teaspoons salt
3/4 cup water
4 eggs Sauce
1/2 cup butter
2 minced garlic cloves
2 1/2 cups half-and-half
1 1/2 cups grated Parmesan cheese
1/2 teaspoon pepper

5 ounces Prego Roasted Garlic and Herb Spaghetti Sauce (about 1/2 a can)
1/2 cup half-and-half
3 tablespoons Parmesan cheese

1 cup chopped cooked chicken (a little more finely chopped than the consistency of tuna)
3/4 cup spinach (if you wish)
3 tablespoons melted butter
3 tablespoons Parmesan cheese
1/4 cup ricotta cheese
1 teaspoon Italian spices
2 teaspoons garlic salt
1/2 teaspoon pepper
1/2 teaspoon onion powder

Dough:. Beat eggs and water together. Add 2 cups of flour and 1 1/2 teaspoons salt; beat well. Gradually stir in about 1 3/4 cups flour to make moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic. Divide into 2 parts. Cover and let rest 10 minute Roll each part of dough out into 16x12 in rectangle. Cut into 2 inch squares.

Sauce: Make the Alfredo sauce, in a large skillet, melt butter. Saute chopped garlic over medium heat. Stir in 1 1/2 cups half and half. Cook over medium heat 3-4 minutes, stirring constantly. Add remaining half and half, Parmesan cheese, and pepper. Once made, add the spaghetti sauce and stir well. Then add the half and half and cheese. Stir until its a smooth sauce; should look pink-orange.

Filling: Combine chicken, spinach and melted butter. Stir in cheeses and spices. Place 1 tablespoon of filling on one 2 inches square of dough. Moisten edges of dough with water and top with second square; seal well with tines of fork. Repeat with remaining filling and dough. Set aside to dry. Cook ravioli in large pot of boiling water until they float on the surface. Rinse and drain.

Penne Franco

penne franco

Carrabba's Italian Grill Penne Franco
Copycat Recipes

Serves 1

1 garlic clove, sliced
3 tablespoons extra virgin olive oil
1 teaspoon sun-dried tomato, chopped
1/4 cup mushroom, sauteed
6 artichokes, head quarters
6 kalamata olives, pitted
1 chicken breast, grilled sliced
3 -4 ounces penne pasta, cooked 

salt black pepper 
grated parmesan cheese, for serving

Saute garlic in olive oil for 1 minute. Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saute to heat through. Season with salt and pepper. Serve with fresh grated cheese.

Pasta Rambo

Pasta Rambo was named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sauteed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost at the restaurant

Carrabba's Pasta Rambo
Copycat Recipe

Serves 4

Pasta and Sauce
1 pound dried linguine
2 tablespoons olive oil
10 ounces white mushrooms, sliced
1 pound (21-25) medium shrimp, peeled, deveined
5 ounces spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded, diced
2 tablespoons chopped fresh basil
Kosher salt and white pepper

Lemon butter sauce
12 tablespoons cold unsalted butter
2 tablespoons minced yellow onion
2 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons lemon juice

For lemon sauce:  Melt 1 tablespoon butter in nonreactive skillet on medium. Stir in onion and garlic, 3 minutes. Add wine and lemon juice. Bring to boil. Cook until liquid reduces to 2 tablespoons, 3 minutes. Reduce heat to low. Whisk in remaining butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. Sauce can be stored at room temperature for up to 2 hours.

For the Sauce:  Cook pasta in boiling salted water until al dente. Heat 1 tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1 1/2 minutes. Stir in spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir until sauce 30 seconds. Season with salt and pepper.Drain pasta; return to pot. Stir in sauce. Serve.

Spiedino di Mare

Carrabba's Spiedino di Mare
Copycat Recipe

Serves 1

4 medium scallop
4 medium shrimp
1/8  teaspoon salt
1/8  teaspoon white pepper
2 tablespoons extra virgin olive oil
1/2 cup Italian breadcrumbs
2 ounces lemon butter
fresh parsley (chopped)

If using bamboo skewers, soak in water 1/2 hour.Season scallops and shrimp with salt and pepper.
Lightly coat with olive oil, then dip in seasoned bread crumbs. Skewer and grill on both sides.
Melt lemon butter and serve with seafood. Sprinkle chopped parsley on top.

Italian Wedding Cake Martini

Carrabba's Italian Wedding Cake Martini
Copycat Recipe

1-1/4 ounces Skky Vanilla Vodka
3/4 ounce Creme de Cacao
3 ounces pineapple juice
Combine the ingredients with ice in a martini shaker, shake approximately 1 minute and serve in chilled martini glass.
1 serving

Pomegranate Martini

Carrabba's Pomegranate Martini
Copycat Recipe

1-1/4 Absolut Apeach Vodka
3 ounces pomegranete juice
2 ounces fresh squeezed orange juice
1-1/4 ounces 7-up
Combine the ingredients with ice in a martini shaker, shake approximately 1 minute and strain and serve in chilled martini glass.
1 serving

Red Sangria

Carrabba's Red Sangria 
Copycat Recipe

1 oz. Korbel Brandy
1 oz. Monin Sangria Mix, Red
cinnamon- to taste
splash of Grenadine
2 oz. orange juice
4 oz. dry Red Wine (Scarlatto is suggested)
Fill mixing glass with ice. Add dry red wine, Monin Red Sangria Mix, Brandy, Grenadine, cinnamon and orange juice. Cover with mixing tin and shake and for 15 seconds. Pour into glass and garnish with fruit.

Apple Martini

Carrabba's Italian Grill Apple Martini
Copycat Recipe
2 ounces Absolut Vodka
1 ounce DeKuyper's Sour Apple Pucker
1/2 ounce Midori
1 slice Granny Smith apple or 1 maraschino cherry
Shake over ice for a full minute or until some crystals appear in the drink.
Strain into a chilled martini glass and garnish with the apple slice or cherry.
Serves 1

Insalata Fiorucci

This salad contains artichoke hearts, roasted red peppers and grilled eggplant in a vinaigrette topped with a hazelnut goat cheese medallion

Carrabba's Goat Cheese Medallions
Copycat Recipe

Makes 4

1/4 cup all purpose flour
1/4 cup plain dry breadcrumbs
1 5.5-ounce log soft fresh goat cheese (such as Montrachet), cut into 4 equal rounds, chilled
1 large egg, beaten to blend
3 tablespoons coarsely chopped hazelnuts

Place flour and breadcrumbs on separate plates. Coat cheese rounds with flour. Dip cheese into egg, then into breadcrumbs, coating completely. Place on small baking sheet. Spoon hazelnuts atop cheese. Gently press hazelnuts into cheese to adhere. Cover and refrigerate at least 30 minutes or overnight.

Preheat oven to 400°F. Bake cheese until heated through and coating browns, about 6 minutes.

Carrabba's Grilled Eggplant
Copycat Recipe

3 tablespoons olive oil
12 eggplant slices cut  1-inch wide

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

To finish the dish arrange 4 plates with romaine lettuce, add artichoke hearts and sliced roasted red peppers. Top with the slices of grilled eggplant and a cheese medallion to each plate.  Serve with your favorite vinaigrette.

Insalata Johnny Rocco

Carrabba's Insalata Johnny Rocco
Copycat Recipe

Serves 2

8 scallops (about 2 in. wide; 3/4 to 1 lb. total), rinsed and drained
1/2 pound peeled, deveined shrimp (26 to 30 per lb.), rinsed and drained
4 cups arugula (about 1/4 lb.) or greens of your choice
4 roasted red peppers, sliced (from a jar)
10 Kalamata olives, sliced
Shaved Pecorino Romano cheese, for garnish

Make the Skewers:  Thread scallops, through width of the rounds and touching, onto a thin metal skewer. Push a second metal skewer through scallops, parallel to and about 1/2 inch from the first. Thread shrimp, touching, onto thin metal skewers.

Outdoor Cooking Method: Lay scallops and shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold hand at grill level only 2 to 3 seconds); close lid on gas grill. Turn as needed until scallops are lightly browned and shrimp are pink, and both are opaque but moist-looking in center of thickest part (cut to test), 5 to 7 minutes for scallops, about 5 minutes for shrimp.

Indoor Cooking Method:  A George Foreman or stove top grill pan works well to cook the seafood indoors.  Following the cooking directions above.

Carrabba's Salad Vinaigrette
Copycat Recipe

Makes 2 Cups

1/3 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
3/4 cup olive oil

 In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving.

Carrabba's serves an pesto or sun dried tomato vinaigrette.  To make these just add a bit of the flavoring of your choice into the blender.  Start with a small amount and taste to see if it is to your liking if not just a a little bit more at a time to get it just right.

Pasta Weesie

Carrabba's Italian Grill Pasta Weesie
Copycat Recipe

Serves 1

8 jumbo shrimp
1/4 cup sauteed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup Alfredo sauce
1/2 cup grated Romano cheese
heavy hand of fettuccine

Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter.
In a separate pan, warm Alfredo to simmer. Add cooked fettuccine and Romano cheese. Plate pasta and top with shrimp mixture.

Fire Roasted Tomato Soup

Carrabba's Fire Roasted Tomato Basil Soup
Copycat Recipe

Serves 4-6

3 (14 oz) cans of hunt's fire roasted tomatoes
5 garlic cloves, chopped
1 yellow onion, diced)
2 cups chicken stock
1 cup heavy whipping cream
1/2 tablespoon sugar (optional)
2 ounces olive oil
15 -20 fresh basil leaves, rolled and cut into a chiffonade
salt and pepper

In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.  Add the chopped garlic and heat with the onion for about four minutes.  Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minutes. Make sure you stir your mixture every few minutes. With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more. Now it's time to get out your blender. With a ladle, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this. After the soup is smooth, pour the soup back into the original pan and check for consistency. Serve with a small sprinkle of the reserved bail as a garnish. Excellent with crusted bread or toasted crostinis.

Minestrone Soup

Carrabba's Minestrone Soup
Copycat Recipe

Serves 10-12

1 ounce butter
1 gallon chicken stock
1 tablespoon olive oil
1 bay leaf 1/2 lb carrot (1/2-inch cubes)
1/4 lb tomato (1/2-inch cubes)
1/4 lb celery (1/2-inch cubes)
1 -2 ounce prosciutto ham
1/4 lb onion (1/2-inch cubes)
2 ounces Romano cheese, rind
1 teaspoon garlic, finely chopped
1 lb potato, peeled (1/2-inch cubes)
1/4 lb fresh green beans (1-inch long)
1 (15 oz) can kidney beans
1 lb savoy cabbage, cored (2-inch squares)
1 (15 oz) can garbanzo beans
1/4 lb zucchini (1/2-inch cubes)
1 (15 oz) can cannelloni beans
1 teaspoon parsley, chopped
2 ounces Romano cheese, grated
1 teaspoon basil, chopped
 salt & freshly ground black pepper

Heat butter and oil and saute celery, onion, carrots and garlic and cook until soft. Add green beans, cabbage, zucchini, parsley and basil and cook until soft. Add chicken stock, bay leaf, tomatoes, prosciutto, Romano rind and potatoes. Allow soup to boil and immediately reduce to simmer. Simmer for 20-30 minutes or until potatoes are soft. Add canned beans with their juices and simmer 5 minutes more. Remove Romano rind and prosciutto. Add grated Romano cheese, stirring constantly.

Spicy Sicillian Chicken Soup

Carrabba's Mama Mandola's Chicken Soup
Copycat Recipe

Makes 1 1/2 Gallons

5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1 can (14 ounce size) imported Italian plum tomatoes
5 pounds hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 cloves garlic, finely chopped
6 quarts water
salt and freshly ground black pepper

Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool.

Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup.

Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.

Sausage and Lentil Soup

Carrabba's Sausage and Lentil Soup
Copycat Recipe

Serves 6-8

1 tablespoon olive oil
1 onion, chopped
4 celery stalks, sliced
6 ounces smoked sausage (such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 teaspoon crumbled dried marjoram
1 teaspoon crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper, to taste

In large heavy saucepan, heat oil over medium heat; add onion and cook for5 minutes, stirring occasionally. Add celery and sausage; cook for 5 minutes, Stirring occasionally. Add stock, water, lentils, orange rind, marjoram and savory; bring to boil Reduce heat, cover partially and simmer for 30 minutes. Add carrots and potatoes; cover partially and simmer, stirring occasionally, for 35 minutes Or until lentils are tender. Discard orange rind. Season with salt and pepper to taste.

Shrimp Scampi

Carrabba's Shrimp Scampi
Copycat Recipe

Serves 2

12 jumbo shrimp, peeled and deveined (16-20 count)
2 sticks butter, melted
1/4 cup scallion, (white part only); chopped
1/2 tablespoon chopped fresh parsley
3/4 tablespoon fresh lemon juice
1/2 tablespoon garlic, finely chopped fresh
1/8 cup dry white wine
3/4 cup dry plain bread crumbs
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 tablespoon garlic salt
1/2 tablespoon garlic powder

Preheat oven to 450 degrees. Divide shrimp among 2 6 inch oven proof casserole dishes. Combine butter, onion, parsley, lemon juice, garlic and wine to make garlic butter. Ladle mixture equally over shrimp in each dish.

Combine bread crumbs, basil, oregano, garlic salt and garlic powder. Sprinkle evenly over shrimp in each dish. Bake 8 to 10 minutes or until shrimp are golden brown and butter is bubbling.

Zucchini Fritte

Carrabba's Zucchini Fritte
Copycat Recipe

Serves 6-8

Zucchini Fries

2 whole zucchini
2 egg whites

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoons pepper
1 teaspoon garlic powder
1 1/2 cups Panko breadcrumbs

1/2 cup Parmesan cheese
olive oil cooking spray

To make the Fries:  Preheat oven to 400 degrees. In a food processor, add the Panko crumbs and grind to a finer texture. Add the salt, pepper, garlic powder and Parmesan. Process just until the ingredients are mixed together. Pour crumbs into a wide bowl.Cut Zucchini into fry size pieces about 3 inches long. Beat egg white with a splash of water until frothy.Lightly dust zucchini with flour. Dip in beaten egg white and then coat with Panko breadcrumb mixture.Place zucchini fries on an aluminum foil coated cookie sheet that has been sprayed with olive oil, careful not to crowd. Lightly spray tops of zucchini fries with the olive oil.Bake for 10-12 minutes, flip and bake for another 10-12 minutes or until crispy and lightly browned.

To Roast the Garlic:  Roasting is a simple method of cooking garlic that will bring out its smoky flavor, soften it for spreading or blending into dips and sauces. The other good news is that it’s super-easy to make, requires very little active time in the kitchen and you won’t dirty many dishes or utensils. You just cut the top off of a full head (or two or five) of garlic, removing about 1/4 inch and leaving the rest in tact. Sprinkle with a pinch of coarse salt and drizzle with olive oil.  Then wrap the clove(s) in foil and bake at 400 degrees for 45 minutes.  You’ll need to let the garlic cool for a while so that you can squeeze the soft, roasted individual cloves from their skins. Then you can spread on crusty bread or use in your favorite recipe. Try substituting roasted garlic for raw in pasta sauce for a slightly smoky flavor, use the cloves as a pizza topping or in a pasta dish.

Roasted Garlic Aioli
1 egg yolk
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 cup olive oil
1 head garlic, roasted
Kosher salt and freshly ground black pepper

To make the aioli:  Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.

Crab Cakes

Carrabba's Crab Cakes with Roasted Red Pepper Sauce
Copycat Recipe

Serves 2

1 red bell pepper, sliced and sauteed
1 red onion, sliced and sauteed
1 cup chicken broth
1 cup white wine
2 cups heavy (whipping) cream
1 stick (1/2 cup) butter

salt and ground black pepper

Crab Cakes
1 oz diced onion
1 oz diced yellow and red bell pepper
1 oz celery butter (for cooking vegetables)
1 cup mayonnaise
1 tablespoon Old Bay seasoning

salt and ground black pepper
1 lb crab meat lump
1 cup breadcrumbs
2 oz flour (for dusting crab cakes)
1 oz oil (for frying)

lemon wedges (for serving)
fresh parsley leaves (for garnish)
To make the sauce:  Take sauteed pepper and onions and chop fine. Put in saute pan and reduce with broth and wine until thickened.Add heavy cream and reduce to 3/4. Season with salt and pepper to taste. Add butter and melt and stir. Chill until service.

To make the crab cakes: Cook onion, bell pepper and celery in pan with butter until soft. Chill vegetables to set color Add to mayonnaise, Old Bay, salt and pepper. Fold in crab softly in bowl with mixture and then fold in crumbs. Careful not to break crab. Set in cooler to set up. Portion chilled crab cake mixture in small cakes. Dust cakes in some flour. Cook in cast iron skillet with a touch of vegetable oil. Brown both sides and the put in 400 degree F oven for seven minutes. Meanwhile, heat the sauce for service.

To serave:  Plate each serving with sauce and 2 crab cakes. Garnish with a lemon wedge and parsley leaf.