Ramp Infused Oil Recipes

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RAMP SEA SALT



Ramp Sea Salt image

Double or triple this recipe if you have enough ramp leaves. A wonderful seasoning that has the flavor of spring and will last long after ramps are out of season.

Provided by Shanda

Time P1DT10m

Yield 48

Number Of Ingredients 2

4 bunches ramps leaves, rinsed and dried
½ cup sea salt

Steps:

  • Line a baking sheet with parchment paper.
  • Chop ramp leaves roughly and place them in the bowl of a food processor. Process until finely chopped, then transfer to a bowl. Add salt and mix very well.
  • Spread the green, wet salt thinly on the prepared baking sheet. Allow to air dry, stirring a turning occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours. Once salt is completely dry, store in an airtight container.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 888.3 mg, Sugar 1.6 g

CREAMY RAMP PESTO PASTA



Creamy Ramp Pesto Pasta image

Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.

Provided by Kim Severson

Categories     pastas, main course, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 large bunch of ramps (about 1/2 pound), cleaned, roots trimmed, bulbs and stems separated from leaves
Zest and juice of 1 lemon
1/4 cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
Kosher salt, to taste
3/4 cup bufala ricotta, fresh cow's milk ricotta or mascarpone (6 ounces)
1 pound fusilli lunghi or bucatini
Freshly ground pink peppercorns, for serving (or use ground black pepper)

Steps:

  • Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
  • 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.
  • Add the blanched leaves to a food processor with 1/4 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.)
  • Place the ricotta or mascarpone in large mixing bowl.
  • Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 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.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams

RAMPS BRAISED IN OLIVE OIL



Ramps Braised In Olive Oil image

Provided by Molly O'Neill

Categories     side dish

Time 50m

Yield 6 servings as a side dish

Number Of Ingredients 3

2 cups olive oil, plus more if necessary
2 pounds ramps (approximately 6 bunches), cleaned
Salt and freshly ground pepper to taste

Steps:

  • Place olive oil in a large, shallow pan with a tight-fitting lid over high heat. When oil is warm, roll a bunch of ramps in paper towels to remove excess moisture, and unwrap. Reduce heat to medium, and add ramps to pan. Toss to coat each leaf with oil. Working quickly, dry second bunch and add to oil, tossing until ramps wilt. Continue with remaining ramps, adding more oil if necessary.
  • When all ramps are wilted, season to taste and reduce heat to low, then stir and cover pot. Cook 5 to 10 minutes, depending on the size of the ramps, stirring frequently to avoid burning. When ramps are very, very tender, remove pan from heat and let sit, covered, for 10 minutes. Season again if desired, and serve.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 60 grams, Carbohydrate 12 grams, Fat 72 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 521 milligrams, Sugar 4 grams

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