Elena Durante

Wishing everyone a fun-filled kick off to Summer this Memorial Day weekend. Ratto’s will be closed from Saturday, May 27th through Monday, May 29th.

We will be open for President’s Day until 3:00 PM, serving sandwiches and steaming bowls of cannellini bean soup with prosciutto. Hope to see you!Ratto's Sandwiches

Black Rice Salad with Apricots and Almonds

Serves 4
Prep time 1 hour, 20 minutes
Cook time 45 minutes
Total time 2 hours, 5 minutes
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Gourmet, Pre-preparable
Occasion Barbecue, Casual Party, Thanksgiving
By author Chef Eric Lundy
You'll enjoy this delicious salad as a side or main dish year round!

Ingredients

  • 1 cup Black Forbidden Rice
  • good salt, like Bitterman’s Fleur de Sel and black pepper
  • 1/2 small red onion (halved and sliced thin)
  • 1/3 cup orange juice
  • 2 tablespoons champagne or white wine vinegar
  • 1 tablespoon coarse grain mustard
  • 8-10 dried apricots (sliced)
  • 1/3 cup whole raw almonds (toasted and roughly chopped)
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese
  • lemon olive oil (we love the Ranise brand from Italy)

Directions

Step 1
1. Rinse rice in a sieve under cold running water until water runs clear.
Step 2
2. Bring rice, water (1¾ cups), ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper to a boil in a 2 ½ - to 3-quarts heavy saucepan, uncovered, over medium-high heat.
Step 3
Cover and reduce heat to low, and then cook until rice is tender and most of water has been absorbed, about 35 minutes.
Step 4
3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and the spread onto a sheet pan to quickly cool down; about 20-30 minutes.
Step 5
4. While rice is cooking; in a large bowl, combine the red onion, orange juice, vinegar, mustard and ½ teaspoon salt. Toss to combine and set aside to let the red onions soften a bit and the dressings flavors to come alive.
Step 6
5. When the rice has cooled, stir it into the bowl with the dressing and toss to combine. Add the apricots, almonds, dried cranberries/cherries and most of the parsley and toss to incorporate. Season with a bit more salt and pepper.
Step 7
Divide among four bowls/plates or on to one large platter. Garnish with the feta cheese and dress with drizzle of lemon olive oil and a few grinds of freshly ground black pepper and a few pinches of salt, if desired.

Make this quick, delicious and simple recipe when time is of the essence!

Weeknight Chicken Curry-In-A-Hurry

Serves 4-6
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Milk
Dietary Gluten Free
Meal type Main Dish
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Prepare this delicious and quick-to-prepare dish when you're short on time, but want a delicious and hearty meal.

Ingredients

  • 3 tablespoons olive oil
  • 2 small onions (roughly chopped)
  • 1 teaspoon salt (plus more to taste)
  • 3 tablespoons Vadouvan curry powder (OR hot curry powder)
  • 2 teaspoons garam masala
  • 1/2 - 1 teaspoon crushed red pepper flakes (to taste)
  • 1 tablespoon Mutti double concentrate tomato paste
  • 1 cup chicken broth
  • 1.5 cups canned crushed tomatoes
  • 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)

Note

The addition of pickled raisins turns this weeknight curry into something special!

Directions

Step 1
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.
Step 2
When ready, add the curry, garam masala and chili flakes and cook the spices, stirring frequently for 2-3 minutes
Step 3
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.
Step 4
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.
Step 5
Remove lid and stir in the yogurt, 2 tablespoons of the cilantro and ½ teaspoon freshly ground black pepper.
Step 6
Serve over the basmati rice and garnish with the remaining cilantro

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.