Elena Durante

Try this fantastic and easy-to-prepare cauliflower dish!

Grilled Berbere Cauliflower with Tahini Sauce and Pomegranate

Serves 2-4
Prep time 35 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish, Starter
Misc Gourmet, Pre-preparable, Serve Cold, Serve Hot
Region African
By author Chef Eric Lundy

Ingredients

  • 1/4 cup lemon juice (plus 2 Tbs. (approx. 2 lemons))
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons Ratto's Ethiopian Berebere spice blend
  • 1 teaspoon Ratto's ground sumac
  • 2 cloves garlic, minced
  • 1.5 teaspoons good salt (like Bittermans's fleur de sel +more)
  • 1 head cauliflower (stem trimmed, leaves left intact)
  • 1/3 cup Soom premium sesame tahini
  • 2 heaped tablespoons pomegranate seeds
  • 2 tablespoons flat leaf parsley (roughly chopped)
  • 2 tablespoons toasted nuts (walnuts, pine nuts, pistachios, etc.)
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon dried rose petals (lightly crushed (optional))

Directions

Step 1
In a small bowl, stir 2 tablespoons lemon juice with the butter, Berbere spice, sumac and half the garlic.
Step 2
In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Heat a grill pan over medium-high heat. When done, remove and drain the cauliflower and transfer to a cutting board.
Step 3
Slice the cauliflower crosswise into 4-5 thick slabs. Rub the cauliflower all over with the spiced butter and transfer to the heated grill pan. Cook, turning as needed, until charred and blackened all over, about 8-10 minutes, and transfer to a serving platter.
Step 4
Meanwhile, in a small bowl, whisk the remaining 1⁄4 cup lemon juice and garlic with the 1 1⁄2 teaspoons salt, the tahini, and 3-4 tablespoons water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals (if using) before serving.

*Ratto’s Berbere Spice Blend – From the eastern Horn of Africa, this complex blend of chile peppers and spices adds warmth and depth to all sorts of dishes like beans, meats, and stews, and nicely spices up standard fare like burgers, grilled chicken and roast vegetables.
Spicy, bitter, and sweet, the blend contains hot chilies, black pepper, fenugreek, ginger, cardamom, coriander, cinnamon, cloves, cumin, allspice, nutmeg, paprika, onion/garlic.

A match made in pasta heaven; trofie and pesto! Trofie, the twisty, spiral-shaped pasta is native to Liguria, as is pesto. The ridged past spirals perfectly pick up pesto’s delicate consistency, resulting in perfect bite after perfect bite!

Trofie with Pesto, Ricotta and Peas

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Milk, Tree Nuts, Wheat
Dietary Vegetarian
Meal type Main Dish
Misc Gourmet, Serve Hot
Region Italian
By author Eric Lundy
A match made in pasta heaven; trofie and pesto! Trofie, the twisty, spiral-shaped pasta is native to Liguria, as is pesto. The ridged past spirals perfectly pick up pesto's delicate consistency, resulting in perfect bite after perfect bite!

Ingredients

  • 1lb Italian Harvest Le Trofie Pasta
  • 1 cup Bellwether Farms Ricotta
  • 1/2 teaspoon Salt (Bitterman's fleur de sel)
  • 1 pinch Black pepper (freshly ground)
  • 1 Zest Lemon (zest whole lemon, and save lemon for another use)
  • 1/4 cup Ranise Extra-Virgin Lemon Olive Oil (divided)
  • 1 cup Frozen peas
  • 8-12oz Ratto's Basil Pesto
  • 1/4 cup Fresh mint leaves (loosely packed)

Optional

  • 2 heaped tablespoons Toasted nuts (walnuts, pine nuts, etc.)

Note

This is a pretty hearty dish, but if you desire a more substantial meal, pick up a roasted chicken to serve alongside or shred @ 1 ½ cups of the meat and scatter it into the pasta in the final mix/addition stage, just before platter setting.

Directions

Step 1
Set a large pot of water to boil, for the pasta.
Step 2
Salt the boiling water generously (@ 2-3 Tbs); add the pasta and cook for @ 18-20 minutes (yes, it’s true, trust us!). Gently stir the pasta every 2-3 minutes and start testing pasta for doneness @ 16 minutes.
Step 3
Meanwhile; salt the ricotta, add the lemon zest to it along with a few fine grinds of black pepper.
Step 4
Add half of the lemon oil (2 Tbs) to the ricotta and mix until incorporated, careful not to over mix – you still want the fine, fluffy curds of the cheese.
Step 5
At the last minute of the pasta cooking, stir in the peas. When done, reserve @ 1/3 cup of the pasta water and drain the pasta and the peas through a strainer then immediately return them to the empty pot.
Step 6
Stir in the pesto and half of the ricotta mixture.
Step 7
Spoon pasta onto a serving platter or into individual bowls/plates.
Step 8
Roughly chop the fresh mint.
Step 9
Scatter the remaining ricotta mixture over the pasta. Garnish with the chopped mint and nuts (if using) and drizzle with the remaining lemon olive oil.
Step 10
Season with salt and pepper and serve!

2016-04-22 09.21.52

2016-04-22 09.20.56

The weekly farmers market in front of Ratto’s every Friday just got a whole lot better! The new lineup includes some of California’s best organic farms, including Riverdog Farm, Borba Farms, Capay Mills and Far West Fungi & Massa Organics.

2016-04-22 09.21.15

The idea behind the new collection of vendors was to create a more enticing market for local chefs, restaurants and foodies. Today’s market was full of citrus fruits, heirloom zucchini & broccoli, colorful radishes and beets, beautiful fresh herbs, stunning asparagus, baby lettuces, petite heads of cauliflower, squash blossoms, succulent carrots, and crisp green beans. We are thrilled to have the best of small-farmed California produce right outside our door every Friday! Compliment your market finds with our delicious cheeses, wines, olive oils, vinegars, charcuterie, bulk beans & spices.

2016-04-22 09.21.282016-04-22 09.26.01

For the week of Monday, September 22 through Saturday, September 27th, Ratto’s will feature a special sandwich consisting of marinated and grilled portobello mushroom with chèvre cream cheese, red bell pepper spread and arugula on Acme ciabatta. $8.00

Grilled portobello mushroom with chèvre
Grilled portobello mushroom with chèvre

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.

Grilled Aged Cheddar and Teleme with Chutney
Grilled Aged Cheddar and Teleme with Chutney

For the week of Monday, August 25th though Friday, August 29th, Ratto’s is featuring a scrumptious grilled cheese sandwich consisting of Grafton raw-milk aged cheddar, creamy washed-rind Franklin teleme, tangy Major Grey’s chutney and peppery watercress on Acme levain. $8.50

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.