This week on Pittsburgh Today Live, Chef Bill Fuller, of the big Burrito Group, is cooking with one of his favorite springtime ingredients!
Grilled Ramp and Chevre Omelette
3 ea. Eggs
3 ea. Fresh ramps, washed and trimmed
1 Tbs. Neutral oil (grapeseed, peanut, etc.)
Splash Extra Virgin Olive oil
1 Tbs. Soft butter
2 oz. fresh chevre, wamed to room temperature
2 ea. Slices prosciutto, julienned
Another splash of Extra Virgin Olive Oil
Salt and Pepper
1. Heat grill pan and 8” skillet.
2. When 8”skillet is hot, add neutral oil. Set aside for a moment.
3. Lightly oil ramps and season with salt and pepper. Grill quickly until just wilted.
4. Place on cutting board an cut into 1” lengths.
5. Return 8” skillet to burner. When hot, add whole butter and allow to foam.
6. When foam subsides, add eggs.
7. Stir with a rubber spatula, allowing the eggs to mostly set.
8. Tap pan lightly on stove, shaping omelet. Add ramps, chevre, and prosciutto.
9. Fold omelet, roll onto plate.
10. Lightly dress watercress, season with salt and pepper, place atop omelet.
Ramp and Morel Gnudis
4 ea Ramps, cleanes and trimmed
2 Tbs. Whole butter
1 # Morel mushrooms, cleaned well
16 ea. Gnudi, removed from semolina
½ C Fresh peas or fava beans
2 Tbs. White wine
2 Tbs Whole butter, softened
2-3 SprigsSpring tarragon, picked
Salt and pepper
¼ # Parmigianno Reggiano, shaved with peeler
1. Separate ramp bulbs and leaves. Slice both thinly, keep separate.
2. Bring 4 qt of salted water to a simmer.
3. Heat 12” skillet over high heat.
4. When hot, add whole butter and sliced ramp bulbs. Allow to cook about 30 seconds.
5. Add morel mushrooms and sauté well.
6. Place gnudis in water.
7. While gnudi are cooking, add peas/beans and whitye wine.
8. Add tarragon, and second 2 Tbs. whole butter. Season well with salt and pepper.
9. Drain gnudi.
10. Add tarragon and gnudi to sauce. Place in dish(es). Top with shaved parmesan.
1 # Ricotta
1 ea. egg yolk
2 Tbs. Grated Parmigianno Reggiano
Salt and pepper
3-4 # Semolina flour
1 If the ricotta is wet, allow to drain for an hour in a fine mesh strainer.
2. Combine ricotta, egg yolk, and Parmigianno Reggiano. Mix gently. If over-mixed, the ricotta becomes watery.
3. Season well with salt and pepper.
4. Cover bottom of 2” deep dish with semolina. Make small balls and place on semolina.
5. When all ricotta mixture is used, cover with enough semolina.
6. Wrap dish tightly. Place in refrigerator overnight.
7. On the next day, remove gnudis for the semolina flour and re-roll into smooth spheres. Re-cover in semolina and allow to remain overnight.
8. Remove from semolina and use as fresh pasta