Ramp Queens, April 27, 2014
Ramps with Orzo and Pancetta is recommended as a quick lunch or light supper. The flavor of the orzo is enhanced by cooking it the leftover ramp blanching water.
1-2 bunches of clean ramps with roots trimmed
1 cup orzo pasta
Sea salt to taste
1/2 pound pancetta (or your favorite thick-slice bacon)
2 tablespoons olive oil
2 tablesoons of sherry vinegar
Wash the ramps with plenty of cold water then trim off the root.
Remove the leaves and set aside. Blanch the bulbs in boiling, salted water.
Shock the bulbs in ice water to stop the cooking.
Chop the leaves. Like the bulbs blanch the leaves and shock in ice water.
Begin cooking the orzo pasta in salted boiling water (use the blanching water from the ramps). While the orzo is cooking, slice and cook the pancetta.
Drain most of the rendered fat from the pancetta then strain the orzo and toss in the pan with the pancetta and add in the ramps. Add a good drizzle of olive oil, a splash of sherry vinegar, salt and pepper.
Recipe Source & Photo Credit: charlottejulienne.com
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