Wednesday, April 23, 2014

Pasta with ramps and poached quail eggs

Inspired by Babbo's recipe for spaghetti with ramps, tonight I made pasta with ramps and poached quail eggs.

1/2 pound pasta (I used orecchiette)
3 oz ramps (husband says that I could have easily doubled the amount of ramps)
2 T olive oil
1/2 t hot pepper flakes (the pasta was pretty spicy; cut the amount if you'd like it less so)
1/4 t salt
6 quail eggs
To start, I set our sous vide to 146 degrees.  Once at temperature, I put the quail eggs in to poach for 25 minutes.

I then prepared the ramps, cutting off the roots and washing them.
I then separated the stems from the leaves, then chopped both.
Once the pasta is boiling, heat the olive oil, then add the chopped ramp stems.
Saute for about 4-5 minutes, until tender.  Then add the hot pepper flakes and salt.
Let cook for a minute or two, then add the ramp leaves and wilt them.
If your pasta isn't ready, turn off the heat.  It'll hold for a few minutes.  Once the pasta is done, drain it and add to the ramps.  Cook together for a minute, then portion into bowls.  (We split it into two bowls.)
Get your quail eggs out of the sous vide.  (If you don't have a sous vide, you could poach the eggs.)
Crack the eggs on the pasta.
Just before eating, stir everything together, with the yolks making a sauce for the pasta.  We also added some grated Parmigiano-Reggiano. 

As mentioned in the ingredient list, husband notes that more ramps would have been good.  It was good as made as well.

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