Bucatini with Ramps Sautéed in Browned Butter

As promised, I am reporting back to you with my first use of the ramps that I was gifted earlier this week! If you missed that post, ramps are a delicious wild leek with an intense garlic/onion flavor. The greens are a mild grassy version of that flavor and they are delicious! I am not kidding when I say that I now fully understand what’s the BFD with these things! Even raw, I was sold. Because they have such a beautiful flavor, I didn’t want to do anything crazy with them. I came up with the following dish that was a total hit in my house. I decided to lightly sauté them in browned butter and pair them with a bulky pasta. I almost went with Tagliatelle but decided on Bucatini at the last minute. To be honest, any pasta will work as the vessel for this beautiful bulb.

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Once I was set on my method, I still felt like it needed a little something else, though the pasta with the sautéed ramps alone was AMAZING. That “little something” was a poached egg and it sent this dish right the fuck over the top.

You will need the following:

  • 1 lb pasta
  • 1 bunch of ramps, should be a fistful. If you hold them at the skinny part, your fingers should barely be able to close around them.
  • 1 1/2 sticks salted butter
  • 1/2 cup finely grated parmesan cheese
  • 4-6 eggs depending on serving size

Directions:

  1. Cook pasta according to package directions
  2. Poach your eggs. You can poach them ahead and let them rest in warm (not hot) water until you’re ready to use them. If poaching scares you, you can find some helpful tips here.
  3. Remove root end of the ramps, slice the white part in small pieces. Once you reach the green ends, roughly cut those into three sections 1-2 inches in length.
  4. Brown your butter. Remember that you don’t do this on high heat. Look for tiny bubbles to form. Once the tiny bubbles have turned into larger foamy bubbles, your butter is browned. DO NOT OVERCOOK. Scorched butter sucks and can go from beautiful browned to lame and bitter burnt butter in a blink.
  5. Once your butter in browned, add the white parts of the ramps and saute for about two minutes. Next add the greens and cook one minute more. remove from heat.
  6. Toss the ramps/butter mixture with the pasta and parmesan.
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  7. Plate pasta in a mound and top with your perfectly poached egg.

Once the egg yolk and the butter and the cheese meld together, the result is a kickass saucy goodness that will have them licking their plates clean! Trust me! This shit was To. Die. For. I know ramps are not rampant (see what I did there?) in the marketplace but, you can do this with scallions as well. If you do, I would just add a few cloves of minced garlic as well. Swearing Mom out.

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