Orecchiette with ramps and fiddleheads
Having brought home quite a haul from our little foraging expedition, my head was abuzz with all the possibilities. While foraging I was worried I might not be able to use everything we’d picked. By the time I was done with this meal, I realized I should have gotten more. This simple pasta dish just
extra virgin olive oil
(thick cut) Berkshire chopped
1 large handful
boiled according to packages
Start the pasta while preping the rest of the ingredient, but wait until your pasta is done and drained before you start cooking the rest. I just use the pot the pasta comes out of to make the bacon and veggies.
Add the oil to a hot pan over medium high heat, then add the bacon. Fry until the bacon is slightly brown around the edges (but not crispy)
Add the ramps and fiddleheads and saute lightly, adding a pinch of salt and freshly ground pepper to taste. Add the pasta and toss to coat.
Serve with shaved Pecorino Romano.