Recipes

Pantry Staples

Weeknights sometimes beg for an quick and easy dinner solution. We’ve got our shelves stocked with 30-minute meal pantry staples like pasta, roasted peppers, anchovies, white beans, capers, grilled artichokes, and of course our famously fruity and delicious Extra Virgin olive oil.

Boil plenty of well-salted water in a pot with a dash of oil, pour yourself a drink, then improvise a few toppings while the pasta is cooking, perfectly al dente, of course. Toss in some fresh greens or some leftover chicken if you feel like it. By golly you can even get away without dirtying a knife or a pan with some of these toppings. Add a few scrapings of Parmesan and Voila: Dinner is served.

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.

DSC_0036On this lovely spring morning, what comes to mind? Going to the market. Lavender fields in Provence. Enjoying a delicious beverage after work tonight. Pick up a few ounces of lavender buds and make this delicious, versatile syrup:

Bring one cup of water and one cup of sugar to a boil. Add a handful of dried lavender buds (available in Ratto’s bulk section). Stir and let simmer on low for 10 minutes. Strain into a mason jar and use to flavor iced tea, lemonade, soda water, or add to bourbon & lemon juice for a “California Bubble Bath”.

Yes.