South Beach Love Letter

Since The Bum loves greens so much, I thought I’d make something just for him and his hubby.

By the way, caption titles are hard. 🙂

Wild leeks (or ramps as they’re known here in the northeastern United States). They’re available for a mere four to five weeks a year. Get them while supplies last.

Fusilli with caramelized onions, ramps and anchovies

Method is really easy — fry thinly sliced onions in olive oil until golden brown. Add a pinch of salt. Add minced ramp stalks. Fry for 1-2 additional minutes. Add 1 or 2 anchovy fillets. Make sure you use anchovies packed in oil. Mash anchovies with a wooden spoon or until they disintegrate into a paste. Julienne or chop ramp leaves into a chiffonade and add to the sauce. Cook briefly, about 30 seconds to 1 minute. Add cooked pasta. Toss. Check seasoning. You shouldn’t need to add any. You want the flavors to shine. Ramp stalks will mellow once cooked, the leaves add a subtle perfume but shouldn’t be exposed to too much heat. The anchovies will add an earthy bass note to the sauce base. If you don’t like anchovies, you can omit them.

Drizzle with a little extra-virgin olive oil, add a pinch of toasted breadcrumbs and some chopped herbs, and serve immediately.

5 thoughts

  1. You’re probably wondering why the volume of ramps in the pasta sauce is so low.

    The answer is that ramps taste like garlic on steroids. A little goes a long way. One or two tablespoons is enough to flavor a pot of pasta and leave you with garlic breath that’ll last for a couple of days.

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  2. Is THAT all “Ramps” are??? Wild LEEKS???

    And here I thought I was missing out on something fantastic. I like the onion family just fine… it just doesn’t send me into orgasms.

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  3. Joe —

    LOL.

    Don’t knock them until you’ve tried them.

    They’re not available on the West Coast unfortunately, otherwise I’d point you in a few directions.

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