This simple dinner is our tribute to all we love about spring. Add fresh morels for an even more sublime treat. Omit the bacon and add an additional 1 tablespoon olive oil to make the a vegan dish. Serves 4 as an entree.
- 2 handfuls fresh ramps
- 2 handfuls fiddleheads
- 4 strips Christiansten Family Farm Berkshire bacon
- 1 lb. Rustichella d'Abruzzo orecchiette or medium shells pasta
- 1 tablespoon LHF California extra virgin olive oil
- Kosher salt and freshly ground pepper
- Pecorino-Romano for garnish (optional)
Wash the ramps and trim off the roots. Roughly chop the bulb and tender pink-white and green parts of the stalk.
Wash well and trim the end from the fiddleheads.
Coarsely chop the bacon
Bring a large pot of salted water to boil. Cook the pasta according to package directions.
Bring a medium pot of salted water to boil. Blanch the fiddleheads for around 3 minutes, or until slightly tender but still crisp. Rinse in cool water and set aside.
Heat a skillet over medium-high heat. When hot, add in the olive oil, then the bacon. Saute until the bacon is beginning to brown, then add the ramps and fiddleheads. Cook until the ramps are wilted and the bacon is cooked through. Salt and pepper to taste.
Toss the pasta in a large bowl with the bacon vegetable mix. Garnish with shaved Pecorino-Romano if desired, and serve right away.