6 Carrabba's Italian Recipes Easy - Recipes Ideas

1. Carrabba's Italian Grill Bruschette Carrabba

Posted by Chef Chad in Houston TX

"Bruschette" (the singular form is Bruschetta); is a grilled rustic Italian bread, embellished, with a variety of toppings. In its simplest form, Bruschetta can consist of toasted bread, rubbed with fresh garlic and drizzled with extra-virgin olive oil. Or it can be topped according to your own tastes and imagination, like these mouthwatering variations from Carrabba's. Carrabba's Manager Charles Criswell graciously shares their tantalizing version of this simple, rustic antipasto, which includes some with saut.

2. Carrabba's Italian Grill Sausage and Peppers

  • 4 Italian fennel sausage links
  • 4 ounces marinara sauce
  • 8 ounces Fresh Pepper Sauce

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

Description

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 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over a grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

3. Carrabba's Italian Grill Bread Dip Mix

  • 1 tablespoon crushed red pepper
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon minced garlic
  • 1 teaspoon salt

Description

Grind together To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.

4. Carrabba's Italian Grill Cazze in Bianco

Source: Carrabba's Italian Grill - WBIR-10 Knoxville

  • 1-ounce pomace olive oil
  • 4 cups clean mussels
  • 1 ounce chopped yellow onion
  • 1 ounce finely chopped garlic
  • 1-ounce Pernod
  • Large pinch fresh coarse chopped basil
  • 6 ounces lemon butter sauce
  • 1 lemon half

Heat olive oil for 2 minutes and add the mussels. Cook until done. Add remaining ingredients and mix them together.

5. Carrabba's Vegetables in Padella

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

Description

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. Servings: 1

6. Carrabba's Polo Hilario

Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to the desired temperature. In 2 tablespoons butter, saut