It's that time of year, and ramps are filling in everywhere- both the newly greened hills and fields upstate and the pots on top my stove, here in the city. And thanks to this crazy mix of rain and sun, they should be be popping up more and more. Now, if we could just get a little warm weather to go along side...
This recipe couldn't be simpler- ramps don't take too well to complicated preparations, anyway.
1 ramps, roots trimmed and washed well
1# fresh sausage, casings removed
1# Orchette pasta
Parmesan Cheese
Begin by slicing the ramps into half inch pieces, keeping the bulbs and greens separate. Heat a large skillet over a medium-high flame. Add the sausage, season and cook until well-browned. While the sausage is browning, cooking the pasta in a large pot of salted water. Drain the pasta and reserve warm. When the sausage is cooked, add the ramp bulbs and saute until very aromatic and tender. Toss in the pasta and add the ramp greens. When the ramp greens are wilted, add some grated parmesan cheese and serve immediately.
Doesn't much easier than that...
0 comments:
Post a Comment