Pappardelle Primavera

This dish is the essence of spring, the only time fresh ramps (wild leeks) and garlic scapes are available.Serves 21 tablespoon extra virgin olive oil3/4 cup ramps, cut on the diagonal into 1-inch pieces3/4 cup garlic scapes, cut on the diagonal into 1-inch pieces4 tablespoons white wine1/2 cup vegetable or chicken stockPinch of salt to taste2 tablespoons butter4 ounces fresh pappardelle, cooked al dente2 tablespoons of shaved pecorino pepatoExtra EVOO for drizzleSauté ramps and scapes in extra virgin olive oil. Deglaze pan with white wine, add stock, reduce to half and add butter. Add pappardelle and toss. Plate and sprinkle with pecorino, drizzle with EVOO.
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Guide to Local Beer in NH's Monadnock, Lakes and North Country Regions
    If you’re a craft beer lover in New Hampshire, then chances are you know all about what’s...
  2. 2016's Best New Restaurants
    New Hampshire is bustling with new restaurants this year. Here's a guide to some notable openings...
  3. Beating the breast cancer odds
    Surviving, heading-off cancer a family affair
  4. Is it Pneumonia?
    How to know when it's more than just a bad cold - and what you should do about it.
  5. Pamela Smart: Innocent or (Still) Guilty?
    After a quarter of a century in prison and the release of all others involved in the murder of...
  6. Redefining Farm-to-Table in Bath
    The Farm at Woods Hill in Bath and Woods Hill Table in Concord, Mass., are a dining enterprise...
  7. Prison Notes from Pam
    Photographer David Mendelsohn carried out correspondence with Pamela Smart in conjunction with...
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags