Recipes

  Ingredients

• ¼ lb. ramps, cleaned (leaves separated from stem, discarding tough string roots)
• 4 oz butter, room temperature
• 1 tsp chili flakes
• 2 Tbsp olive oil
• 2 cloves garlic, thinly sliced
• 2 lb. cockles, cleaned
• ½ cup dry vermouth
• 1 Tbsp lemon zest
• 1 Citarella baguette
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F.
2. Finely mince 1/3 of the ramp leaves and add to a bowl with the softened butter, chili flakes, salt, and pepper. Mix until just combined, and set aside. Roughly chop ramp stems, and set aside.
3. In a large skillet over medium-high heat, add olive oil, ramp stems, and sliced garlic. Cook for 1-2 minutes until it just begins to turn golden brown, then add ramp leaves, and cook for an additional 1-2 minutes until leaves begin to wilt. Add vermouth and cockles, and cover with a lid. Cook for 3-4 minutes until all cockles have opened. *If there are some that refuse to open, they should be discarded.
4. Meanwhile, split baguette lengthwise and toast in oven until lightly golden brown. Spread ramp butter on toasted baguette.
5. Season cockles with salt and pepper and place into serving dish. Garnish with lemon zest and serve with ramp butter baguette for dipping!