continued.
Both the tender leaves and the pearly bulbs are edible --
uncooked, their pungent flavor resembles a cross between garlic
and scallion. When cooked, they can withstand a lot of heat,
yielding a subtler flavor. Chef Eric Kleinman of ‘inoteca
in New York, NY chars ramps and layers them on toasted Pugliese
bread with smoked trout and a fried egg. Chef Tony Maws of
Craigie Street Bistrot in Cambridge, MA, adds them
raw to a salsa verde as an accompaniment to fried oysters,
leaving their pungent flavor intact. Chef Makoto Okuwa of
Morimoto in New York, NY, pickles chopped ramps with
rice vinegar and sugar, incorporating them into a spring salad
with Japanese grouper.
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