Meet Chef Michael Goularte of Galletto Ristorante in Modesto, Calif.
Chef Michael puts a different spin on traditional ingredients, and beans are no exception. In fact, beans are a daily staple on the Galletto menu. Galletto’s seasonal menu changes daily based on local suppliers: During the summer, beans are incorporated into summer salads and minestrones; during the fall and winter, they’re worked into several dishes and specials. His favorite is the Italian corona, a cousin of the butterbean, or large limas.
Galletto’s crowd-favorite minestrone, which is typically offered two to three times per week, uses a pinto. “Guests love the hearty vegetarian option,” Chef Michael says.
Chef Michael is a native of the Central Valley, and he grew up enjoying the area’s quality ingredients, local flavors, and values. He has worked at Galletto Ristorante since 2010 and as executive chef since 2013. Since graduating from the California Culinary Academy in San Francisco over 10 years ago, Chef Michael has created a following for his innovation and quality produce, meats and cheeses. When he came to helm at Galletto, the restaurant committed to serving only local produce, certified Angus beef, and local cheeses.
Chef Michael visits Ratto Bros. weekly to gather the produce himself, site checks Nicolau Farms for cheeses, and even recently purchased 10 Future Farmers of America and 4-H animals at the Stanislaus County Fair. Other grassroots vendors include Little Treymanes Quail Farm, Tastee Tomatoes in Modesto, and Lucky Farms in Waterford.
You can visit Galletto Ristorante in the heart of Modesto’s downtown. Call 209.523.4500 or visit galletto.biz for more information.
Chef Michael’s Recipe: Pinto Beans, Two Ways!
This is one of Chef Michael’s favorite ways to serve beans. “At Galletto we locally source all our herbs (along with all veggies) from Ratto Bros. here on the Westside of Modesto,” Chef Michael says. “Local is always more flavorful – without question!”
Crispy Pinto Beans:
(1 serving)
1 cups dried pinto beans*
1 teaspoon fresh rosemary (appx)
1 teaspoon fresh thyme (appx)
1 teaspoon fresh flat leaf parsley (appx
2 1/2 cups grapeseed oil
Kosher salt & ground black pepper to taste
*All of the beans will be used. Use half for the Crispy Pinto Beans and half for the Puréed Pinto Beans.
Add dried pinto beans to room-temperature water seasoned to taste with kosher salt. Cook until the beans are halfway done (approximately 45 minutes for 2 cups of beans).
Heat grapeseed oil in the deep fryer until the temperature reaches 350 degrees. Strain the beans and drop directly into the deep fryer. It’s OK if the beans are still a bit wet from the water; that moisture will make the beans crispy.
Fry for one minute. Remove from heat and strain the beans, then toss in a bowl with rosemary, thyme, and parsley.
A note on oils and frying: You can substitute canola oil for grapeseed, but Chef Michael prefers it for its health and heat-holding benefits. If you don’t own a deep fryer, use a saucepan and add approximately 1 inch of oil. Use a candy thermometer to check the temperature. If you don’t own a thermometer, flick a tiny bit of water into the pan. If it splatters, it’s ready. (Careful!)
Serve hot & enjoy!
Puréed Pinto Beans:
(1 serving)
2 cups dried pinto beans*
1 cup heavy cream
Kosher salt & ground pepper to taste
Allow the remaining beans to cook in the water seasoned with kosher salt until soft and tender, approximately 45 minutes for 2 cups.
Once cooked, drain the beans and the plan back into the empty pot. Cover with heavy cream and bring to a simmer, then remove from heat. Season to taste with salt and pepper.
Pop into a food processor or an immersion blender, then pulse until you reach the desired smoothness.
“Pinto Beans, Two Ways” served deconstructed is paired with local heirloom tomatoes from Tastee Tomatoes in Modesto (did you know that Galletto Ristorante buys approximately 150 pounds of tomatoes each week!); soft-centered mozzarella, or burrata; and seasoned with house-made Italian red wine salt. It’s also served with thinly sliced seedless watermelon garnished with house-made basil oil featuring Ratto Bros. basil and microgreens.
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