Recipes

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!

Arugula, Beets & Oranges with Walnut Vinaigrette

Ingredients

  • 1 handful fresh arugula leaves (cleaned and dried)
  • 1 Medium Chiogga beet (roasted or steamed and chopped)
  • 1 Navel or Cara Cara orange (peeled and sliced)
  • 2oz good quality Parmesan (shaved into pieces)
  • 1/4 cup Rattos Extra Virgin Olive Oil
  • 1 tablespoon Walnut Oil (available at Ratto's)
  • 1 Large lemon (juiced)
  • 1 tablespoon pickled apricots (available at Ratto's)
  • 1 Small handful of nuts (toasted and chopped (optional))
  • salt & pepper

Directions

Step 1
Using a food processor, make dressing by whirling together lemon juice, olive oil, walnut oil, and apricots, seasoning with salt & pepper.
Step 2
Layer arugula, beets, citrus, Parmesan and nuts, if using
Step 3
Dress and serve immediately

Cream of Asparagus Soup

Cream of Asparagus Soup

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Milk
Meal type Lunch, Soup, Starter
Misc Pre-preparable, Serve Hot
When the markets are teeming with asparagus, enjoy this quick and easy satisfying soup. Toasted Acme Levain is a great accompaniment.

Ingredients

  • 1 Large onion (chopped)
  • 5 stalks celery (chopped)
  • 1lb asparagus (rough ends trimmed off, chopped)
  • 1.5 quarts chicken or vegetable stock (homemade is best)
  • 1 tablespoon meyer lemon zest
  • 1 cup white wine
  • 1/4-1/2 cup heavy cream
  • salt & pepper (to taste)
  • 1 tablespoon butter
  • 2 cloves garlic (chopped)
  • nutmeg

Directions

Step 1
Melt butter in stock pot
Step 2
Sweat the onions, garlic and celery with salt added early
Step 3
Add asparagus, stir and saute a minute or two
Step 4
Add wine & stock, bring to a boil, reduce heat and simmer until vegetables are tender
Step 5
Remove from heat, puree soup until velvety smooth
Step 6
Remove from heat, stir in cream
Step 7
Stir in lemon zest, adjust salt & pepper, and serve

Wedge Salad with Prawns, Blue Cheese & Bacon

Serves 6
Prep time 1 hour, 30 minutes
Cook time 45 minutes
Total time 2 hours, 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold
This is a wonderfully satisfying salad-meets-meal, and has two of our favorite things: bacon and prawns!

Ingredients

  • 3 heads Iceberg Lettuce (outer leaves removed, quartered into wedges)
  • 1lb bacon
  • 24 Large prawns
  • 1/2 cup Ratto's Extra Virgin Olive Oil
  • 2 cloves garlic (minced)
  • 1 dash soy sauce
  • 1 rosemary sprig (choppes)
  • 8oz Roquefort or Gorgonzola Picante
  • 4oz plain, cream topped yogurt
  • 2-3 tablespoons Ratto's White Wine Vinegar
  • 1 Small shallot (minced)
  • 1 teaspoon fresh thyme (minced)
  • salt & pepper
  • red chli flakes

Directions

Step 1
Clean and devein prawns.
Step 2
Marinate prawns in 1/4 c olive oil, garlic, salt & pepper, a few red chili flakes and rosemary.
Step 3
Cook bacon on a rack in a parchment-lined deep sheet pan in a 350 degree oven, turning once, until perfectly crisp. Drain bacon on paper towels. Reserve fat.
Step 4
Make dressing: Combine cheese, remaining olive oil, yogurt, vinegar, shallot, thyme in a food processor. Add salt and pepper & correct seasoning.
Step 5
Sauté prawns in bacon fat until just pink and curled, turning once. Sprinkle with a dash of soy sauce, plus salt and pepper.
Step 6
To plate, place Iceberg wedge pointing up. Drizzle a generous dollop of dressing on the wedge & plate. Top with crumbled bacon & prawns.

Farro Salad with Roasted Vegetables, Cranberries and Pistachios

Serves 6-8
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Allergy Wheat
Dietary Vegan
Meal type Lunch, Main Dish, Salad, Side Dish, Starter
Toothsome farro is a delicious base for a hearty salad. Add some cheese if you like!

Ingredients

  • 1lb farro (cooked as per package directions)
  • 1 acorn squash (peeled, deseeded and cubed)
  • 5 parsnips (peeled and cubed)
  • 1 cup dried cranberries
  • 1 cup roasted pistachios (shelled)
  • Ratto's EVOO (for roasting)
  • salt & pepper
  • 1 handful herbs such as sage, thyme or rosemary
  • 3 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • 1 teaspoon apricot or quince jam
  • 9 tablespoons Ratto's Evoo
  • 3 chives (minced)
  • 1/2 bunch parsley (minced)

Directions

Step 1
Cook farro as per package directions
Step 2
Meanwhile, roast vegetables on a parchment lined sheet pan, tossed with olive oil, salt, pepper, and any fresh herbs you might like (sage, thyme, rosemary, etc), turning regularly, until lightly browned and tender
Step 3
Make vinaigrette by mixing Dijon, EVOO, jam and vinegar
Step 4
Toss cooked farro with cranberries, nuts, roasted vegetables, parsley, chives, and vinaigrette.