Strozzapreti With Ramps
Strozzapreti With Ramps
At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible.
Click here to see In Season: Ramps.
Servings
4
Ingredients
- 1 bunch ramps
- 1 pound fresh or dried strozzapreti, or other pasta
- 1 shallot, diced very finely
- 2 cloves garlic, diced very finely
- 1/2 cup butter, cubed
- 1/4 pound fava beans
- 1/4 cup extra-virgin olive oil
- piment d'espelette or aleppo pepper, to taste
Directions
- Separate the ramp greens from the white parts. Bring a pot of water to a boil and set up an ice bath. Blanch 1/2 of the ramp greens, then remove using a pair of tongs to the ice bath. Keep the water boiling.
- Transfer the blanched ramp greens to a blender and purée. Slice the remaining ramp greens into 1-inch pieces.
- Blanch the fava beans, shock in the ice bath, and drain.
- Refill the pot with fresh water and season heavily with salt — it should taste like the ocean. Dice the white parts of the ramps very finely. Then, drain the pasta and reserve some of the cooking water.
- Meanwhile, in a large sauté pan, sauté the ramp bottoms, shallot, and garlic until tender but before they begin to color.
- Add the blanched favas and cooked pasta to the large pan. Add the sliced ramp greens, butter, a little pasta water, and ramp purée. Toss together until butter is melted. Finish with extra-virgin olive oil and piment d'Espelette.