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Andy’s Morel and Ramp Spaghetti
Spaghetti with morel mushrooms, ramps, white wine and butter
Morels, Ramp Leaf Recipes, Ramps
depending on availability
anchovy paste or a couple filets optional
of crushed red pepper flakes
dry white wine
chicken or other stock
to taste, plus more for the water
bulbs and leaves sliced, reserved separately
ramp leaf butter or unsalted butter
olive or other cooking oil for sweating the morels and ramps
If the morels are very large, halve them, small morels can be trimmed, rinsed, and added whole if clean. Rinse the morels in water to remove any detritus, then dry on towels.
Afterwords, cut the morels into roughly 2 inch pieces and reserve.
Sweat the morels and ramps in the tablespoon of cooking oil, season with a pinch of salt, then add the anchovy paste stir and cook for a minute more. If the pan gets dry, add another glug of oil.
When the pan starts to color around the edges, deglaze with the wine, cook down by half, then add the stock and cook down a bit more.
Meanwhile, cook the pasta in salted water, drain, and add to the pan with the morels and ramps.
Add the chili, reserved ramp leaves and the ramp leaf butter if using, then reduce a bit more to concentrate the sauce, turning the pasta over with tongs to coat with the sauce.
Double check the seasoning for salt, adjust as needed, toss in half the parmesan, divide between 2 heated bowls and serve with the extra parmesan on the side.
Copyright: Chef Alan Bergo
Forager | Chef
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