Orecchiette with Morel Mushrooms and Garlic Ramps

Name: Orecchiette with Morel Mushrooms and Garlic Ramps
Yield: serves 4
Ingredients: 20 garlic ramps; 4 tablespoons olive oil; Salt and freshly ground black pepper; 2 cups dried orecchiette; 4 portobello mushrooms, diced; 2 cloves garlic, minced; 15 morel mushrooms, quartered lengthwise; 1/2 cup dry white wine; Zest of 1 lemon; 1/2 teaspoon ground nutmeg; 1/4 cup grated Grana Padano or Pecorino Romano cheese; Minced fresh flat-leaf parsley leaves for garnish; 4 tablespoons mascarpone

December 14, 2011

This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can’t find the pasta called orecchiette (literally, “little ears”), use small shells or another bite-size pasta.

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