Carrabba’s Italian Grill : The Restaurant Recipe Blog

Feb
26
2014

Today’s secret recipe (shown below) is the perfect thing to enjoy on these never-ending cold days of Winter.  This recipe for Carrabba’s minestrone soup is full of delicious vegetables and huge flavors.  Once you taste this soup, you’ll never open another can of that bland store-bought minestrone.  I like to double or triple the recipe and then freeze it in individual portions for easy enjoyment at a later date.

We have many more soup recipes on our forum for you to check out: Go Here

Enjoy!

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New Secret Recipe
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Carrabba’s Minestrone Soup

2/3 cup dried cannellini (white kidney) beans
1 garlic clove, peeled
1 bay leaf
1 small dried red chile or 1/4 teaspoon crushed hot red pepper flakes
1 slice(1/4-inch-thick) prosciutto, about 4 ounces, cut into 1/4–inch dice (do not trim off the fat)
1/4 cup extra-virgin olive oil, plus more for serving
1 large yellow onion, cut into 1/2–inch dice
1 large leek, white and pale green parts only, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
2 small carrots, cut into 1/2-inch dice
4 garlic cloves, minced
1 teaspoon oregano
1 zucchini, trimmed and cut into 1/2-inch dice
1 can (14.5 ounces) diced tomatoes in juice
1 tablespoon tomato paste
3 cups reduced-sodium chicken broth or water
Rind from a 1-pound chunk of Parmesan cheese, about 6-by-2 inches
1 1/2 cups packed thinly sliced kale or Swiss chard leaves, thick stems removed
Kosher salt and freshly ground black pepper
Store-bought pesto for serving
Freshly grated Parmesan cheese for serving

At least 4 hours before cooking the soup, put the beans in a large bowl and add enough water to cover the bean by 2 inches. Let soak for at least 4 hours and up to 8 hours. (Or bring the beans and water to cover by 2 inches to a boil in a medium saucepan over high heat. Boil for 2 minutes. Remove from the heat, cover and let stand 1 hour.) Drain and rinse the beans.

Bring the drained beans, 5 cups water, the garlic, bay leaf and chile to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and cover with the lid slightly ajar. Simmer until the beans are tender, about 30 minutes, depending on the age of the beans

Cook the prosciutto and oil together in a soup pot over medium heat just until the prosciutto is lightly browned, about 3 minutes. Add the onion and leeks. Cook, stirring occasionally, until softened, about 3 minutes. Add the celery, carrots, garlic and oregano, and cook until the vegetables are beginning to soften, about 3 minutes more. Add the zucchini and cook until it begins to soften, about 3 minutes.

Add the tomatoes and their liquid and the tomato paste, bring to a boil and cook 3 minutes. Add the broth, the beans and their liquid, and the Parmesan rind. Bring to a boil. Reduce the heat to medium-low. Simmer until the flavors are blended, about 1 hour. Stir in the kale and cook until tender, about 5 minutes.

Remove the Parmesan rind. Ladle into soup bowls, and top each serving with a spoonful of pesto and a drizzle of oil. Serve hot, with the grated Parmesan cheese passed at the table.

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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Jan
08
2014

Carrabba’s Margherita Pizza

Posted by: ChefTom in Categories: Carrabba's Italian Grill, Recipes.
Using Tags: ,

It’s been brutally cold here in New York.  With temperatures only in the single digits, I’ve been keeping busy in the kitchen to stay warm.  Today, I have a secret recipe for a delicious pizza served at Carrabba’s Italian Grill.  Margherita pizza is an Italian classic that combines a few basic fresh ingredients to create a great-tasting pizza that will become a favorite in your household.

To save time you can use store-bought pizza dough or you can make your own dough from scratch by following this recipe on our forum: Go Here

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New Secret Recipe
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Carrabba’s Margherita Pizza

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
1 1/2 ripe plum (Roma) tomatoes, cut lengthwise into 1/4-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.

Makes 1 Pizza

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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Jan
23
2013

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Today’s secret recipe will show you how to make a delicious dish from Carrabba’s Italian Grill at home.  Tag Pic Pac is short for Tagliarini with Picchi Pacchiu sauce and is a perfect meal to make on a busy weeknight.  This pasta and sauce dish is made from scratch in very little time but tastes like you have been slaving over the stove for hours.

Serve this dish with cheesy crescent sticks by following this quick and easy recipe from our forum: Go Here

Enjoy!

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New Secret Recipe
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Carrabba’s Italian Grill Tag Pic Pac

1/3 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 can (28 ounces) whole tomatoes in juice
1/2 cup chopped fresh basil
Kosher salt and freshly ground black pepper
1 pound fresh tagliarini or fettuccine

To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes.

Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed.

Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry.

Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands.

Cook according to the manufacturer’s directions until al dente.

Drain well.

Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.

Serves 4

Source: Carrabba’s Italian Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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Feb
22
2012

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I want to remind you that time is running out to take advantage of our “President’s Day Charity Firesale” in which a percentage of each paperback cookbook sale goes to the “American Diabetes Association.”

Until midnight on Feb 22, 2012 (tonight!), our best selling “America’s Restaurant Recipes” secret recipe cookbooks are on sale (buy one get one free) – get both for just $19.99!

Here’s where you can grab your cookbooks on sale:

http://recipesecrets.net/presday-2for1.html

Today’s secret recipe is for one of my favorite dishes at Carrabba’s Italian Grill.

Carrabba’s Chicken Bryan is a grilled chicken breast that is topped with goat cheese, sun dried tomatoes and a light lemon-butter sauce.

I think you will agree that this recipe is both easy to prepare and absolutely delicious.

When I prepare this dish at home, I like to serve it with a side of angel hair pasta and grilled vegetables.

Enjoy!

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New Secret Recipe
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Carrabba’s Chicken Bryan

1 boneless, skinless chicken breast
Salt, ground pepper and olive oil to taste
2 ounces goat cheese
2 ounces lemon butter sauce (recipe below)
10 to 12 pieces sun-dried tomatoes
1 to 2 tablespoons freshly chopped basil

Season chicken on both sides with salt and pepper. Dab with oil.

Grill chicken until cooked to a minimum internal temperature of 165F. Place cheese slice on each side of the breast and continue to cook until warm.

To sauté pan add lemon butter sauce, tomatoes and basil. Place on medium flame until hot. Do not overheat or sauce will break. When done, place chicken on a hot plate with grill spatula and spoon sauce over.

Lemon Butter Sauce:

Sauté 2 teaspoons chopped onions and 2 teaspoons chopped garlic in 1 tablespoon butter, until onions are soft. Add 3 tablespoons white wine and 4 tablespoons lemon juice; simmer 10 minutes on medium-low to reduce. Add 3 tablespoons butter, a little at a time, until butter melts and mixture emulsifies.

Source: Orlando Sentinel

Until Next Time… Be Well!

Kind Regards,

Ron

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