One slice People’s Bakery Four Seed Spelt Bread
Six young ramps, cleaned
1 tbsp Olive oil
Shavings of Parmigiano Reggiano
Chop ramps, keeping stems and leaves separate. Heat an iron skillet, add olive oil then add chopped ramp stems. Sauté for two minutes, then add chopped ramp leaves and continue to cook until tender (about two more minutes). Meanwhile, toast bread. Spread sautéed ramps and olive oil on toast, top with shaved Parmigiano Reggiano.
Check it out with a tart West County Cider.
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