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More ramp recipes: Spicy Ramp Bacon Dip, Ramp Pancetta Frittata

Here's a couple of recipes from ramp hunter David Grabowski, featured in an article about foraging in today's Buffalo News.

GRILLED RAMP & BACON DIP

24 whole ramps, trimmed, rinsed, and patted dry

2 teaspoons canola oil

16 ounces sour cream

8 ounces bacon, cooked and finely diced

8 ounces cream cheese, room temperature

2 teaspoons Frank’s RED HOT Original Cayenne Pepper Sauce

1 teaspoon iodized sea salt

Fresh cracked black pepper

Cut leaves from ramps. Set aside. Toss ramp bulbs with oil and a pinch of salt and pepper. In a grill pan, cook over medium heat for 6-8 minutes, turning every 2 minutes until the bulbs begin to brown and caramelize. Add the ramp leaves to the bulbs and grill until leaves are wilted. Cool until ramps are room temperature. Chop finely.

In a large glass bowl, whisk the cream cheese, sour cream, Frank’s RED HOT sauce and sea salt. Add chopped ramps and bacon. Stir to combine. Season with fresh cracked pepper.

Grilling mellows the bite of raw ramps and develops natural sugars. If more of an oniony bite is preferred, finely chop 2 to 4 whole raw ramps and fold a tablespoon at a time into the mixture. Put mixture in medium glass or ceramic bowl. Cover with Saran Wrap and refrigerate to allow flavors to develop. Adjust seasoning to taste before serving.

Serve with tortilla chips or crackers.

RAMP, PANCETTA & PECORINO FRITTATA

8 ounces pancetta

12 whole ramps, trimmed, rinsed, and patted dry

1 tablespoon fat, reserved from rendering pancetta

9 extra large eggs, room temperature

1 cup Pecorino Romano, medium grated

½ cup Pecorino Romano, finely grated

1 teaspoon iodized sea salt

Fresh cracked black pepper

Heat oven to 325 degrees. Dice pancetta and cook in a large non-stick skillet 8 to 10 minutes over medium heat. Stir often. While pancetta is cooking, crack and whisk eggs, salt and pepper in a large glass bowl. When eggs are thoroughly mixed, add the cup of medium grated Pecorino Romano and whisk to combine. Set egg mixture aside. When pancetta is cooked, drain on paper towels. Pour most of reserved fat into small bowl. Wipe skillet clean with paper towel.

Chop ramps. Heat tablespoon reserved fat in skillet. Add chopped ramps. Season with pepper. Sauté over medium heat 5 to 6 minutes until leaves are wilted and bulbs are translucent but not yet browned. Add cooked pancetta to cooked ramps in skillet. Whisk egg mixture a second time. Pour egg mixture over ramps and pancetta. Use spatula to evenly distribute ramps and pancetta. Cook over medium-low heat for 3-5 minutes until eggs are set around outer third.

Place skillet in oven. Bake 20 minutes or until egg mixture in middle is just set. Remove skillet from oven. Turn on broiler. Sprinkle finely grated Pecorino Romano over top of frittata. Broil on rack in top position with oven door ajar for 2 minutes. Rotate skillet 90 degrees and broil for 1 to 2 more minutes or until cheese begins to brown. Serve warm or at room temperature with chevre spread on slices of crusty bread. Serves 6 to 8.

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Food and Drink
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