Jambon Serrano and Manchego

For the week of Monday, November 28 to Saturday, December 3rd, our sandwich special features imported jamon serrano and manchego from Spain with thyme-scented chèvre cream spread, marinated artichoke hearts and peppery arugula, lightly pressed on an Acme ciabatta roll for $9.75.

Each week, we select from the freshest ingredients, including Zoe’s Sustainable Deli Meats, Acme Bread, fine imported cheeses, boldly-flavored condiments, and locally-sourced vegetables to create a mouth-watering sandwich special. The sandwiches will be announced online, and posted on the chalkboard in the store.

News

Oakland Beer Festival
Come to Old Oakland this Saturday, August 13th from noon to 5pm for the inaugural Oakland Beer Festival, featuring over 25 local and international breweries, local restaurants, live music, and more! Ratto’s will have a table in front of the store where we’ll be selling $5 sandwiches and salads, and we’ll have live jazz from 12:30-4:30. Go to www.oakbeerfestival.com to get tickets and more info.

Recipes

Rich autumnal flavors make it the perfect salad to accompany any dinner or as a light supper on its own. It’s one of our Thanksgiving table staples!

Roasted Butternut Squash Salad with Bacon, Escarole and Pickled Figs

Serves 4-8
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Allergy Milk
Dietary Gluten Free, Vegetarian
Meal type Main Dish, Salad, Side Dish
Misc Gourmet
Occasion Casual Party, Thanksgiving
By author Chef Eric Lundy

Ingredients

  • 2-3 cups butternut squash or pumpkin (peeled and chopped into bite sized pieces)
  • 1 red onion (roughly chopped)
  • 6 thick slices best bacon (we like applewood smoked) (cut into 1” pieces)
  • 3 tablespoons Ratto’s extra-virgin olive oil
  • 1.5 teaspoons good salt (like Bitterman’s Fleur de Sel) (plus more to finish and freshly ground black pepper, to taste)
  • 2-3 sprigs fresh rosemary
  • 1 tablespoon Don Bruno Sherry vinegar (available at Ratto's)
  • 1 9 oz jar Boat Street Pickled Figs (available at Ratto's)
  • 1 tablespoon coarse grain mustard
  • 1 head escarole (washed and roughly chopped)
  • 1-2 tablespoon Ranise Extra-Virgin Lemon Olive Oil (available at Ratto's)
  • .5 cup toasted pepitas (divided)
  • Parmesan (Parmigiano-Reggiano or Argentine Reggianito) (divided)

Directions

Step 1
Preheat oven to 400 degrees
Step 2
Line a rimmed baking sheet with parchment or foil.
Step 3
Place the squash, red onion and bacon on the sheet and toss with the olive oil and then season with salt and pepper.
Step 4
Toss the rosemary sprigs on top and place in center of preheated oven.
Step 5
Roast for 35-40 minutes until the squash is golden browned on the edges and fork tender, make sure to toss a few times during cooking.
Step 6
Remove from oven and deglaze pan with vinegar. Spoon the pickled figs and mustard over squash mixture and toss to combine.
Step 7
Place the escarole in a large bowl and scrape the squash/fig mixture into the same bowl. Add half of the pepitas and half of the Parmesan and toss all together.
Step 8
Arrange onto a platter or individual serving plates. Drizzle with the lemon evoo, garnish with the remaining pepitas and Parmesan. Season to taste with additional salt and pepper and serve immediately.