Strozzapreti with Ramps Recipe


Nutrition

Cal/Serving: 791
Daily Value: 40%
Servings: 4

Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat39g59%
Saturated17g84%
Trans1g0%
Carbs95g32%
Fiber5g19%
Sugars5g0%
Protein18g37%
Cholesterol61mg20%
Sodium24mg1%
Calcium70mg7%
Magnesium79mg20%
Potassium488mg14%
Iron3mg15%
Zinc2mg14%
Vitamin A1086IU22%
Vitamin C8mg13%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg11%
Niacin (B3)3mg14%
Vitamin B60mg14%
Folic Acid (B9)86µg22%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E3mg14%
Vitamin K69µg86%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Strozzapreti with Ramps

At Tarallucci e Vino, we make our "strozzapreti" pasta by hand, from scratch, but you can use any high-quality medium pasta — fresh, if possible.

Click here to see In Season: Ramps.

4
Ratings2

INGREDIENTS

  • 1 bunch ramps
  • 1 pound fresh or dried strozzapreti, or other pasta
  • 1 shallot, diced very finely
  • 2 cloves garlic, diced very finely
  • 1/2 cup butter, cubed
  • 1/4 pound fava beans
  • 1/4 cup extra-virgin olive oil
  • Piment d'Espelette or Aleppo pepper, to taste

DIRECTIONS

Separate the ramp greens from the white parts. Bring a pot of water to a boil and set up an ice bath. Blanch 1/2 of the ramp greens, then remove using a pair of tongs to the ice bath. Keep the water boiling.

Transfer the blanched ramp greens to a blender and purée. Slice the remaining ramp greens into 1-inch pieces.

Blanch the fava beans, shock in the ice bath, and drain.

Refill the pot with fresh water and season heavily with salt — it should taste like the ocean. Dice the white parts of the ramps very finely. Then, drain the pasta and reserve some of the cooking water.

Meanwhile, in a large sauté pan, sauté the ramp bottoms, shallot, and garlic until tender but before they begin to color.

Add the blanched favas and cooked pasta to the large pan. Add the sliced ramp greens, butter, a little pasta water, and ramp purée. Toss together until butter is melted. Finish with extra-virgin olive oil and piment d'Espelette.

Recipe Details

Servings: 4
Cuisine: Italian
Special Designations: Vegetarian

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