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Italian · Starter
Agrodolce Ramps on Grilled Bread
Ramp bulbs and leaves softened in olive oil with raisins, pine nuts and a splash of red wine vinegar, spooned over toasted country bread spread thickly with whipped ricotta.
- YieldServes 4 as an appetizer
- Hands-on25 min
- Total32 min
- Difficulty
Ingredients
Ramps
- 30 mlextra-virgin olive oil, for cooking the ramps
- 1 bunchramps, ends trimmed, bulbs finely sliced, leaves cut across into 5 cm lengths
- ¼ tspdried chile flakes
- 2 tbspraisins, plumped in warm water for 15 minutes, drained
- 1 tbsppine nuts, lightly toasted
- to tastekosher salt
- to tastefreshly ground black pepper
- 1½ tbspred wine vinegar
- 15 mlextra-virgin olive oil, to finish
Toasts
- 4 slicescountry bread, 1.25 cm thick
- 120 gwhole-milk ricotta, a half batch of whipped ricotta
- 1 tspextra-virgin olive oil, for whipping the ricotta
- 1 pinchkosher salt, for whipping the ricotta
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