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Ramp and Morel Spaghetti Ingredients . This is a light pasta dish without cream, reminiscent of dishes Andy taught me to make at the Italian restaurant we worked at. You'll need fresh ramps, or shallots, garlic or green garlic, dried pasta, butter, parmesan cheese, chicken stock, white wine, and a little anchovy paste.
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Warm the ¼ cup of oil, then add the morels, salt and heat until they wilt. Add the ramps, ramp leaves and vinegar, cook for another minute or two, then double check the seasoning for salt, transfer the mixture to a pint jar, top off with the additional oil, and allow to cool. Label, date, and refrigerate until needed.
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Melt the butter in a skillet over medium heat. Add the panko or breadcrumbs, stirring to coat evenly with the butter. Stir and shake the pan continuously until the crumbs are golden brown, 5 to 10 minutes. Remove from the heat and add salt to taste. Store any unused toasted crumbs in a tightly sealed container.
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1 cup chopped ramps (scallions or chives will work too) 1 clove garlic, finely chopped; 2 eggs, beaten; Salt and pepper, to taste; Directions: 1. Mix eggs and ricotta cheese in a large bowl until the mixture is uniform and smooth. 2. Add ramps and garlic, and mix. When you have a uniform mixture, add salt and pepper; mix again.
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Cut the lemon in half and add to the pan. 4. Melt the butter in a skillet and fry the morels until they start to brown. 5. While the morels brown place the fish under the broiler. 6. Add the chopped ramp bulbs and stems to the skillet and fry until soft. Add the sliced leaves and stir until wilted. 7.
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https://foragerchef.com/andys-morel-and-ramp-spaghetti/Simple, delicious pasta my old chef shared with me after we went morel hunting a few years ago. It's a.
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Chop the ramp leaves roughly and put them in a blender. Add about 1/2 cup of the ice water to the blender and puree. Ramp leaves can be stringy, so blitz the hell out of them for a solid 90 seconds. Pour the contents of the blender into a fine-meshed strainer set over a bowl. Let this drain for a minute or two.
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Ramp, Morel Mushroom, and Potato Chowder. Large bunch of ramps, about 12 ounces; 1 leek, sliced; 1 bulb fennel, sliced; 1 oz. dried morel mushrooms; 1 quart water; 1 tbsp. olive oil; 1 tbsp. butter or substitute; 1 bay leaf; 2 star anise; ¼ to ½ tsp. cayenne pepper; Salt and pepper; Few grates of nutmeg ; 1 lb. potatoes, diced; 1 can light.
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Add the chopped ramps and sauté for about 3 minutes. Add the sliced morels and sauté for another 3 minutes or so. Add the pepper and the remaining broth. Cover and continue to simmer for about 5 minutes. Set the mushroom mixture aside until the rice is ready. Add the rice to the pan and mix well.
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On a lightly floured surface and working with one ball of dough at a time, roll dough into an 8" circle about ¾" thick. Place onto a parchment paper-lined baking sheet. Divide oil between dough.
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Roughly chop the ramp leaves and combine in a highspeed blender with the egg yolks. Puree the mixture, ideally using the accelerator attachment-it will take a few seconds. In the bowl of a stand mixer or by hand, combine the flour and salt. Pour in the ramp puree but don't scrape all of it from the blender. Mix the ingredients together with a.
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Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs.
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Heat the oil in a pan. Add the ramps and saute until fragrant, about 1-2 minutes. Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper. Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes. Remove from heat and add the cottage cheese and milk.
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Drain the water; keep the morels. Heat one tablespoon of butter in a small saucepan, add the shallot, and cook for a minute. Add the morels and cook for another 2 to 3 minutes. Sprinkle the flour into the pan and mix to combine, then add the brandy and cook off.
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Instructions. Preheat the oven to 375°F and generously butter a 10-inch pie plate. Heat 1 tablespoon each of the butter and olive oil in a large frying pan over medium-high heat. Sauté the ramps in small batches, tossing with tongs until the white parts are tender, 3 to 5 minutes.
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Remove skillet from heat. Add white wine to skillet. Return to heat and cook for 1 minute. Add cream and stock. Cook and stir occasionally for 6 to 8 minutes until sauce coats the back of a wooden spoon. Return morels to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Season to taste with salt and pepper.