advice on spring pasta
we did a cool story over on the burton blog that gives a peak into foraging in vt. although i didn't go on the foraging trip i did get to use the bounty from that day to make a nice pasta. the ramps and fiddleheads do take a bit of prep work but believe me it is worth it.
fiddleheads and ramps are spring creatures, you’re likely only to find them in the environmentally danker states during the month of may. ramps are a bit novel to me but i first had fiddleheads as a kid, my mom and dad really liked them so i gave them a shot. i eat them now not only because they taste good but because they are a spring speck of nostalgia
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the way to go
2 cups of fiddleheads
1 cup of ramps
1 shallot minced
1 large garlic clove minced
2 teaspoons of olive oil
2 tablespoons of butter
½ cup of white wine
½lb (or 8oz) of whole wheat spaghetti
zest from half of a lemon for garnish
juice from half of a lemon
2 tablespoons of chopped parsley
grated pecorino romano cheese for garnish
salt and pepper
start by cleaning the ramps and fiddleheads by soaking them in 2 medium bowls of cold water for at least 10 minutes, then drain. prep the ramps by pulling off the outer layer and removing the root. chop the green part and stem into 2 inch long pieces. mince the remaining ramp bulb and discard any root, set aside.
bring a medium sized saucepan of water to a boil and add fiddleheads. cook for 10 minutes then drain and run under cold water. drain all excess water and pat the fiddleheads dry.
bring a large pot of water to a boil and cook pasta according to package directions, throw a couple of big pinches of salt in the pasta water for seasoning. once pasta is cooked strain and set aside.
in a large skillet over medium heat add butter and olive oil. once the butter starts bubbling add in the shallots, garlic, ramp bulbs and cook until translucent. add the wine and sauté for another minute. next add in the fiddleheads and sauté for 3-4 minutes. finally add in ramps and sauté for 2 minutes, season the vegetables with salt and pepper to your liking. then add in drained pasta and stir with tongs. turn off heat then add lemon zest and juice over top. finish with parsley and grated cheese.
p.s. thanks to @jesselynndawsom for the foto help