A couple of weeks ago, I was lucky enough to eat at Babbo for one of the best meals I’ve ever had. In addition to an 8 course pasta tasting menu (yep, I said 8 course and yes, anything “in addition” to that is completely gluttonous), we had an antipasti of grilled ramps served with fresh mozzarella and grilled crusty bread all drizzled with olive oil and sprinkled with sea salt. It was so simple, but one the best parts of the meal.
For anyone unfamiliar with ramps, they’re a springtime vegetable found in the wild and have a mild oniony-garlicky flavor. They’re only available for a short period of time and can be found at gourmet groceries and farmer’s markets. I stumbled upon some at Union Market yesterday, so I decided to try to recreate Chef Batali’s delicious dish.
It only took a few minutes to prepare and was as good as I remembered. That charred oniony flavor combined with the soft mozzarella was perfect. But then I decided to make a version using some Salvatore Bklyn smoked ricotta I’d picked up while out. Good lord. Their smoked ricotta is unreal by itself, but with the ramps… Believe me, you want to make this. And make it soon, before those fleeting ramps leave us for another year.