An even bigger and better crop this year!!! I know I've talked about these every year, but they are so good.
So, tonight I'm making two small pizzas - one the Buffalo Bruschetta topping one and the other a Garlic Scape pizza. This is one of our all time favorite pizzas and such a nice light summer (grilled) dinner
10 garlic ramps(~3 oz.)
Olive oil for brushing
4 oz. coarsely grated fresh mozz.
Salt & freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese (or a combination of Parm/Reg and Romano)
Bring salted water to a boil; blanch the ramps until they are bright green but still al dente, about 1 minute. Drain pat dry and cut into 1" lengths.
Brush a pizza dough round with olive oil and sprinkle on the grated mozz. Scatter the blanched ramps over the mozz and season with salt & pepper (Be sure to do this step - it just brings out the flavors perfectly). top with the Parm/Regg. Cook your favorite way.
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Also going to try sauteeing up some with garlic, olive oil/butter, and some kind of light seasoning and freeze - to see if it works. These have such a short season, that if this works, wow, how fun to have them available for a while.
I'm also making a Garlic Scape dressing and Orzo Risotto with Mushrooms and Garlic Scapes. You can make a pesto out of the ramps/scapes also.
You might look for these at your farmers markets.
So, tonight I'm making two small pizzas - one the Buffalo Bruschetta topping one and the other a Garlic Scape pizza. This is one of our all time favorite pizzas and such a nice light summer (grilled) dinner
10 garlic ramps(~3 oz.)
Olive oil for brushing
4 oz. coarsely grated fresh mozz.
Salt & freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese (or a combination of Parm/Reg and Romano)
Bring salted water to a boil; blanch the ramps until they are bright green but still al dente, about 1 minute. Drain pat dry and cut into 1" lengths.
Brush a pizza dough round with olive oil and sprinkle on the grated mozz. Scatter the blanched ramps over the mozz and season with salt & pepper (Be sure to do this step - it just brings out the flavors perfectly). top with the Parm/Regg. Cook your favorite way.
---
Also going to try sauteeing up some with garlic, olive oil/butter, and some kind of light seasoning and freeze - to see if it works. These have such a short season, that if this works, wow, how fun to have them available for a while.
I'm also making a Garlic Scape dressing and Orzo Risotto with Mushrooms and Garlic Scapes. You can make a pesto out of the ramps/scapes also.
You might look for these at your farmers markets.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com