Here’s one last ramp recipe for the tail end of the season on a not so warm (early) start to the Memorial Day weekend in the Northeast. If you’ve been following me on Facebook and Instagram, you’ll see I’ve been experimenting with making my own pasta using my Mom’s machine. It only takes a few minutes, is tons of fun and so satisfying. But for the bucatini here, I used my Kitchen Aid and the basic Kitchen Aid recipe that doesn’t call for eggs (not as good). Once I’ve settled on my preferred flour and egg combo, I’ll share it with you.
This dish uses no cream and cheese is optional (yes, I just said that), but it is definitely better with a little. The sauce is a simple mix of Meyer lemon and white wine combined with the garlic flavor from the charred ramps. If you don’t grill, this also works well sauteed and is a little easier as you can simply add in the white wine and all the lemon juice to the squid when you cook it. But do try to char the ramps on the stove to enhance their flavor. Feel free to substitute polenta or risotto for the pasta if you are gluten free too.
I’m off to Nashville today, so look forward to some great photos over the weekend and a travel post to follow!
1/2 lb of fresh pasta
1/2 lb of fresh squid, cut into rings and tentacles
1/4 lb of ramps
3 Meyer lemons
1/4 cup of white wine
Crushed red pepper
Freshly ground black pepper
Fresh parmigiana (optional)
Bring a pot of salted water to a boil. Cook pasta until just before al dente. Drain. Toss with a bit of olive oil and set aside.
Preheat a grill over medium heat. Dice white parts of ramps. Toss squid with diced ramps, juice from one lemon and a bit of parsley. Add salt, pepper and red pepper to taste. Grill on foil or in a grill basket for 5 minutes. Add ramp leaves and let them get a little charred.
To drink: a dry Alsatian Riesling would be nice.