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ramps recipes
Sole With Ramps, Asparagus and Roasted Potatoes INGREDIENTS Yield: Four servings * 12small red potatoes, halved * 2teaspoons unsalted butter * 5teaspoons olive oil * 32ramps (or small scallions if unavailable), trimmed * ½cup white wine * ½cup water * 3½teaspoons kosher salt * Freshly ground pepper to taste * 16asparagus spears, tough ends snapped off * ½cup all-purpose flour * ½cup cornmeal * 4sole fillets, about 6 ounces each * 2cloves garlic, minced * 2heads escarole, trimmed and cut across into ¼-inch-thick strips * 2tablespoons chopped Italian parsley PREPARATION * Step 1 Preheat the oven to 450 degrees. Place the potatoes in a large saucepan, cover with water and bring to a boil. Lower the heat and simmer until almost tender, about 15 minutes. Drain, place in a baking dish and toss with 1 teaspoon of butter. Roast until brown and crisp, about 30 minutes. * Step 2 Meanwhile, heat 2 teaspoons of oil in a large, wide pot over medium heat. Add the ramps and cook until just wilted, about 4 minutes. Add the wine and water, cover with parchment paper, lower the heat and braise until tender, about 25 minutes. Season with ½ teaspoon of salt and pepper. Keep warm. * Step 3 Blanch the asparagus in boiling, salted water for 5 minutes. Drain. Combine the flour, cornmeal, 2 teaspoons of salt and pepper in a wide, shallow dish. Coat the sole in the mixture on both sides. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add the sole and cook until golden brown, about 3 minutes per side. Remove the sole from the pan and keep warm. * Step 4 Wipe out the pan and add the remaining teaspoon of oil. When hot, add the garlic and cook, stirring, for 30 seconds. Add the escarole and stir-fry until wilted, about 3 minutes. Remove from the pan and keep warm. Wipe out the pan again and add 1 teaspoon of butter. Add the asparagus and cook 3 minutes. * Step 5 Toss the potatoes with 1 teaspoon of salt, pepper and parsley. Place 1 sole fillet in the center of each of 4 plates. Mound the ramps, potatoes and escarole around the fish and cross the asparagus over the sole. Serve immediately.
Creamy Ramp Pesto Pasta INGREDIENTS Yield: 6 servings * 1large bunch of ramps (about ½ pound), cleaned, roots trimmed, bulbs and stems separated from leaves * Zest and juice of 1 lemon * ¼cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted * ½cup grated Parmigiano-Reggiano * ⅓cup extra-virgin olive oil * Kosher salt, to taste * ¾cup bufala ricotta, fresh cow’s milk ricotta or mascarpone (6 ounces) * 1pound fusilli lunghi or bucatini * Freshly ground pink peppercorns, for serving (or use ground black pepper) PREPARATION * Step 1 Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl. * Step 2 Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color. * Step 3 Add the blanched leaves to a food processor with ¼ of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.) * Step 4 Place the ricotta or mascarpone in large mixing bowl. * Step 5 Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove ½ cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.