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Ramp Week: Bucatini With Ramps

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It’s Ramp Week here on the Living blog. Gather up every last ramp you can get your hands on before they disappear for the year and check in with the blog—we’ll be posting new recipes every day.

More than Punxsutawney Phil or those first bright-blooming daffodils, for me it is ramps that are the true harbingers of spring, and there is no more delightful or generous edible springtime gift the earth (or a coworker) can give than these beauties. While their season may be short-lived, ramps are long on flavor, and simplicity is the name of the game when it comes to preparing them. Here, my ramp go-to:

Bucatini With Ramps

Serves 2

I used a few of our new MarthaPantry items, available at JCPenney June 6!

4 to 6 ounces bucatini (our MarthaPantry bucatini is a great option)
1 tablespoon extra-virgin olive oil
One good handful ramps, cleaned, bulbs thinly sliced, and tops reserved
Unsalted butter
½ cup fresh breadcrumbs, lightly toasted
Crushed red-pepper flakes
Coarse salt

  1. Cook bucatini in a pot of generously salted boiling water according to package instructions (1 to 2 minutes less for a nice al dente). Reserve about a cup of cooking water and drain.
  2. Meanwhile, heat olive oil in a medium skillet over medium-high heat. When oil shimmers, add sliced ramps and sauté until slightly softened and just beginning to brown at edges (about 5 minutes). Add ramp tops and continue to cook until tops are just wilted.
  3. Add drained pasta to skillet, along with a small knob of butter and just enough cooking water to help create a nice thin sauce. Toss to coat and distribute ramps through bucatini.
  4. Top with breadcrumbs, red-pepper flakes for a hit of heat, and a sprinkle of salt.

These ramps were particularly sweet and delicate, and this easy dish made for a perfect spring supper. Tune in tomorrow as Ramp Week continues!

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