Sauteed Ramps with Pancetta

I first heard of ramps while eating at The Tasting Room. I found out later that they are only available in the spring. Ramps belong in the leek family and they taste like onion and garlic combined. A co-worker told me she used to eat them raw as a child growing up in Virginia. We were in Vermont one spring for a canoe trip and the boy’s professor directed us to the side of the lake where they grew like weeds. We harvested them and made a really nice duck dinner with them as a side. When I stopped by the New York City farmers’ market, they had them for sale and sure enough, people were standing in line to buy them even at $2.50 a bunch.

Ingredients:
2 bunches of ramps
a thin sliver of pancetta, diced
a bowl of ice water
salt, pepper

1. Add thoroughly washed ramps in boiling water for four minutes. When they’re done, drain and shock them in ice water to stop its cooking.
2. Fry the pancetta in a skillet and drain on a paper towel.
3. Using the same skillet, add the ramps and toss them in the rendered fat with salt and pepper.