Jared Braithwaite's Grilled ramps and Salvatore ricotta

Grilled ramps, Salvatore ricotta, red Chile agrodolce with toasted hazelnuts
(from Jared Braithwaite, Colonie)

Serves 4

Hot honey
2 cups Cabernet Sauvignon vinegar
1 cup Catskills provision honey
4 red Fresno Chile’s, thinly sliced  seeds okay if you like spicy)

Combine all and reduce over medium heat until sticky. Chill thoroughly. Bring to room temperature before using.

1 cup Salvatore ricotta
Zest of 1 lemon
Pinch salt

Mix thoroughly to combine 

To serve 
2 bunches wild ramps, cleaned well 
Olive oil
Toasted Oregon hazelnuts 
Preheat the grill over high heat. 
Season the ramps with olive oil and salt. Place over high heat on the grill with all of the ramps facing parallel to the grill grates (so they don’t fall through!)

Grill over high heat for a minute. Flip lover and repeat. If done correctly the bulbs should be crisp tender, some leaves quite charred and some still green. 

Spread the ricotta in desired serving plates, dividing evenly. 
Add the ramps on top, giving them a twist of the wrist as you plate for visual effects. 
Top with a liberal glazing of the agrodolce. 
Finally scatter the toasted hazelnuts on top. 

Finish with a bit of maldon sea salt and a bit of your finishing extra virgin olive oil. 

Serve immediately and enjoy at once. 


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