Carrabba's Italian Grill
From the Carrabba's Website:
Carrabba's Italian Grill was founded in Houston by Johnny Carrabba and Damian Mandola in December of 1986.
Both Johnny and Damian have extensive restaurant experience and belong to one of Houston's most successful restaurant families.
Many of the recipes on our menu are those of Damian's mother Grace and sister Rose. Damian has preserved the Italian authenticity of Carrabba's food by traveling the world in search of unique Italian dishes and by taking numerous trips to his grandparents' native Italy.
After many travels to the Houston area, Carrabba's caught the attention of Aussie-themed Outback Steakhouse, Inc. owners. A joint venture partnership was formed in January of 1993. Under the joint partnership, 10 locations were opened in Houston and in Florida.
In January, 1995, Outback Steakhouse, Inc. acquired the rights to develop Carrabba's nationwide. There are currently over 200 Carrabba's Italian Grill locations.
Carrabbas Italian Grill Bread Dip Recipe
- 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
- Grind everything together in a food processor.
- Place mixture into a bowl.
- Drizzle extra virgin olive oil over and mix together.
If you like this recipe, you should sign-up for our FREE Restaurant Recipes Emails. We'll send you a Cool Starbucks Recipe Book just for trying us out. You'll love it.
Extra Virgin: Recipes and Love from Our Tuscan Kitchen
In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare.
Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.
Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.
So flag these recipes, get sauce on them, let splashes of olive oil mark the pages— and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.
Photo of Italian Bread is by Back to the Cutting Board - Emily Carlin and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License.