Ramp risotto
Recipe courtesy of Chef Scott Conant, formerly of L’Impero and currently the executive chef at Alto in New York City.
By spamwise
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I keep thinking of your description of ramps. “The smell like bear piss and onions.” It reminds me of the Italian expression for the odor of a cheese shop. “It smells like God’s feet.”
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They’re great. I got 2 bunches for $5. One smallish bunch went into a pasta dish (scroll down below). 4 went into risotto for last night’s and tonight’s dinner. The remainder I’ll probably grill or broil, or fold into an omelette or make a custard or something. We’ll see. The thing with ramps is a little goes a long way. And because the season is so short, you want to make the most of it while you can.
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I think I need a dictionary, I have no idea what they are. The description doesn’t ring any bells…
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correction: I need a BETTER dictionary.
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Ramps are wild leeks, SK. The German equivalent is bärlauch, the difference being that we don’t have to worry about dried fox dung.
People who forage for bärlauch are generally warned to prepare the vegetable in several changes of cold water to rid the leaves of any dried fox excrement. Fox excrement often carries tape worm eggs, which can be quite unpleasant when consumed. =/
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ah, gotcha!
It’s rare and protected over here, though, so no foraging.
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Guess what? I was looking for something to add a bit of meat to my lasagna (that and I needed sugo) and I came across a tray of bacon seasoned with daslook…
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