Ramps Salmoriglio (Sicilian pesto) on swordfish is a classic presentation.
Of course you could make pesto with your ramps, but how about Ramps Salmoriglio? This Sicilian specialty is like pesto but with lemon instead of Parmesan and the consistency is looser. The recipe is traditionally made with parsley and fresh oregano and those will work well when ramps are out of season. Makes about 1 c Ramps Salmoriglio.
Ingredients:
1 c ramps, bulbs and leaves, coarsely chopped
2 or more canned anchovy fillets
3 T lemon juice, plus the zest of the lemon
1 t Kosher salt
¼ t ground black pepper
½ c good olive oil
Method: pulse ramps and anchovy in mini-chop until very finely chopped. Add other ingredients except oil and pulse to mix. Finally, add olive oil and pulse gently, just enough to create a uniform emulsion. Taste and adjust seasoning as needed (we added a bit more salt). Serve Ramps Salmoriglio over grilled fish, chicken or meat.
I never heard of ramps until today. I wonder if they are available in the central coast. I like to make potato leek soup.
I am pretty sure ramps are an eastern seaboard thing. They appear for a month in Spring and chefs are busy finding ways to include them on menus. This recipe was inspired by a prep at Panza’s, a local place.
I have been envisioning a dish of sauteed soft shell crabs with a ramp butter sauce…screams of spring to me!!!
Yes! Our fish store closed in Saratoga so I’ll have to look harder or take a road trip for some soft shelled crabs STAT!