Come in Saturday for your last minute party needs! We have a wonderful selection of imported and domestic cheeses, deli meats, charcuterie, gourmet crackers, olives, wine & bubbly! We’ll be closed Sunday and Monday, and will reopen on Tuesday, January 3rd.
In need of a last minute gifts and provisions? We can help with our beautifully crafted gift baskets and gourmet gifts. Don’t forget the cheese, charcuterie, breads and crackers for your buffet table. We also have a fine selection wine and bubbly! Panettone, turrone and specialty chocolates are still available, and our bulk spice jars are well-stocked. Stocking stuffers? We’ve got plenty: specialty chocolates, gourmet salts and petit bottles of truffle oil to name a few.
We’ll be closed Sunday, December 25th, and Monday, December 26th. Have a wonderful holiday!
All of us at Ratto’s would like to thank all of you for your ongoing support and patronage, and wish you a happy & healthy holiday season. We wouldn’t be here without you, and we truly appreciate your loyalty!
1.5lb skinless chicken (thighs or breasts or combo)
1 can chicpeas (15 oz can) (drained and rinsed)
1/2 cup carrots (cut into julienne/matchsticks)
1/2 jar Boat House pickled raisins (1/2 cup) (or more, depending on how sweet you like it)
6oz plain yogurt
3 tablespoons chopped cilantro
freshly ground black pepper
cooked basmati rice (hot and ready to serve)
The addition of pickled raisins turns this weeknight curry into something special!
Heat the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and salt. Sauté, stirring occasionally, for 10-12 minutes, until the onions take on some color. If the onions seem to be browning too quickly, turn down the heat.
When ready, add the curry, garam masala and chili flakes and cook the spices, stirring frequently for 2-3 minutes
Add the tomato paste and cook another 2-3 minutes then add the broth and tomatoes scraping up the brown bits. Turn up the heat and bring the mixture to a boil.
Add the chicken, chickpeas, carrots, and pickled raisins. Lower the heat to a simmer, cover and cook for 15-18 minutes, stirring occasionally, until the chicken is cooked through.
Remove lid and stir in the yogurt, 2 tablespoons of the cilantro and ½ teaspoon freshly ground black pepper.
Serve over the basmati rice and garnish with the remaining cilantro
As we gear up for the big day, you are probably checking your shopping list. Come in for hostess gifts, wine, cheese and crackers, or charcuterie and deli items for easy-to-put-together appetizers and side dishes. And don’t forget our fabulous selection of fresh bulk spices and wines!
We’ll be closed for the holiday Thursday and Friday, and will reopen on Saturday. Hope to see you then!
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)
Preheat oven to 400 degrees
Line a rimmed baking sheet with parchment or foil.
Place the squash, red onion and bacon on the sheet and toss with the olive oil and then season with salt and pepper.
Toss the rosemary sprigs on top and place in center of preheated oven.
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.
Remove from oven and deglaze pan with vinegar. Spoon the pickled figs and mustard over squash mixture and toss to combine.
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.
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.