Corona Cookbook: Ramping Up

The ramp season is nearly over. Fiddleheads are on the horizon.

With the abundant ramp season that lasted three weeks, this northeast delicacy has found its way into many recipes I have developed.

This is one.

Ingredients:

Grated lemon peel

Pasta water

Red pepper flakes

Pecorino Romano cheese

Anchovies

Pancko

Spaghetti

Ramp bulbs

Garlic

Salt

EVOO

Procedure:

In a mortar, add a pinch of salt, sliced garlic and four anchovies. Make a paste.

Boil water and cook spaghetti until two minutes before al dente.

In a skillet, add olive oil and sauté chopped ramps for four minutes, add more olive oil and add panko until browned.

Add anchovy paste and a cup of pasta water.

Add pasta and swirl, adding red pepper flakes.

Mix in the cheese and serve.