This is an extremely simple meal, but it’s very seasonal, and entirely dependent upon the geographic location of the kitchen, since ramps (wild leeks, Allium tricoccum) are available only for a few weeks in the early spring, and only in certain areas along the coast of eastern North America, from South Carolina into Canada. They are also becoming extremely popular, the darlings of a growing food sub-cult, and that is apparently exposing them to overharvesting.
- Ligurian olives and Roberto’s grissini
- spaghetti (superb Afeltra artisanal pasta from Gragnano, near Naples) tossed with sauteed ramps from the Greenmarket and seasoned with red chili flakes, then finished with a topping of homemade dried sourdough bread crumbs which had been heated in a bit of olive oil with a pinch of salt
- wine: Sicilian white, Corvo Fiore 2009, from Eataly Wines
[because I had nothing current, the image used here is actually one used in this post describing a 4/24/10 meal]