Make Ahead
by: Aliwaks
April26,2010
4.7
3 Ratings
- Serves 4
Author Notes
I've been intrigued by the Spanish custom of grilling Spring first onions and serving with Romesco Sauce since I first read about. I love Romesco sauce, there are as many Romesco recipes as there are pestos, this is my favorite. I've been playing with ramps for a while, usually I stuff them under chicken skin, I've tried Monkeymom's winning chicken recipe subbing ramps for shallots and ramps for the herbs in the compound butter, that was wonderful. I've pickled some (great on a burger!!) and used them in mashed potatoes. This recipe though really gives you a taste of ramps, its simple and messy, great with grilled bread and a glass a crisp white, you could throw some asparagus on the grill while you're at or round it out as a meal with simple grilled chicken breast or some grilled shrimp. You'll have left over Romesco Sauce. I'll have a pic up as soon as it stops raining or tomorrow night, which ever comes first. - Aliwaks —Aliwaks
Test Kitchen Notes
Delicious. The ramps are nicely caramelized and mellow, but still have that oniony kick. The romesco has heat, but isn't overwhelming. The almonds are great texturally and add a nice nuttiness to the sauce. - Stephanie —The Editors
- Test Kitchen-Approved
What You'll Need
Ingredients
- Ramps
- 15-20 ramps
- kosher salt
- 1 tablespoonOlive oil
- flaky salt
- groudn black pepper
- Romesco sauce
- 3 Large Red, Yellow or Orange Peppers
- 1/2 cupRoasted Almonds (pref Marcona)
- 1 Garlic clove
- 1 teaspoonHarissa
- 1/4 cupOlive Oil
- 1 tablespoonfresh rosemary leaves, chopped
- Salt & Pepper
- 1 tablespoonSherry Vinegar
- 2 teaspoonsSmoked Paprika or Pimenton
Directions
- Set a pot up a pot of boiling salted water, clean and trim ramps, cut off the tendrils, making sure to leave the bulb intact. Plunge into boiling water, then remove after a few seconds and set in a bowl of ice water
- Grill or Roast Peppers, I do these in my broiler if I am not spending a lot of time on the grill, and have even stuck them on a skewer and blackened them over the stove burner. You want them to get black and blistered, on all sides. I suppose you could use jarred roasted peppers, if you had too.
- Once the peppers are nice and black, put them in a paper bag, and seal it roll it up so its closed tightly (You could use plastic, I've mad a habit of using paper). This helps the blackened skins steam off the flesh. Let them cool until you can handle them comfortably.
- Peel peppers, remove seeds and membranes and set aside.
- Place almonds, garlic , paprika & rosemary in food processor and pulse till almonds are broken up into bits but not a paste. (if you stick them in freezer for an hour, it will help keep them from clumping), remove from bowl (don't have to lean it though)
- Add peppers, vinegar, & harissa to bowl, blend until it reaches a pesto like consistency, add nut/herb/spice mix back in and while blender is running slowly pour in olive oil, so it emulsifies a bit.
- Taste and season with Salt & Pepper
- Wipe all water off blanched ramps and drizzle with olive oil, place over hot grill (or in grill pan or if you have to under the broiler) till they char. Sprinkle with flaky salt & fresh ground pepper
- Serve ramps in a tangle next to a bowl of Romesco and a pile of bread , grilled , rubbed with garlic and brushed with olive oil
Tags:
- Vegetable
- Paprika
- Vinegar
- Ramps
- Make Ahead
- Gluten-Free
- Vegan
- Vegetarian
- Appetizer
- Hors D'Oeuvre
- Side
Contest Entries
- Your Best Ramps
See what other Food52ers are saying.
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Melissa
-
Aliwaks
-
healthierkitchen
-
WinnieAb
-
lastnightsdinner
7 Reviews
Melissa June 7, 2020
We're making this romesco for the fourth time this spring. It's that good! I haven't been able to get my hands on ramps this year, so we've been using it with other grilled vegetables. I always end up adding a bit more sherry vinegar than the recipe calls for.
travelbyrecipe April 8, 2017
There is a description of a fiesta each spring dedicated to prolific ramps in In my Catalonia (as in Spain) cookbook. No holds barred as each group is taken off the hot grate, first come first served. The desire for the ramps seems similar to overnights at a new iPhone release. In one of the worst of two grocery stores in our town, HEB, there are "spring onions" but look more like a large green scallion but, the leaves are different from you picture of ramps. After asking how to cook them...why, on the grill! We would have a 170 mile round trip to find true ramps and not very successful!
travelbyrecipe April 8, 2017
There is a description of a fiesta each spring dedicated to prolific ramps in In my Catalonia (as in Spain) cookbook. No holds barred as each group is taken off the hot grate, first come first served. The desire for the ramps seems similar to overnights at a new iPhone release. In one of the worst of two grocery stores in our town, HEB, there are "spring onions" but look more like a large green scallion but, the leaves are different from you picture of ramps. After asking how to cook them...why, on the grill! We would have a 170 mile round trip to find true ramps and not very successful!
Aliwaks April 27, 2010
Thanks! The would be good though not as special with scallions or big spring onions or baby leeks..still working in getting those pics up.
healthierkitchen April 27, 2010
This sounds great. No ramps to be had at last weekends farm markets near me, though.
WinnieAb April 27, 2010
I was going to do something very similar for this challenge, but I don't have my hands on any ramps yet...great idea!
lastnightsdinner April 26, 2010
I love this! Grilled ramps are the best, and I love your spin!
