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Wednesday, April 24, 2013

Spring potatoes with ramps and pine seeds

I was so glad when I found really really tiny new potatoes in the farmer's market, because that meant I could finally make this dish which I've had in mind for a long time.
The new potatoes are slowly fried in olive oil and have a wonderful companionship: chopped bacon for the unmistakable flavor, chopped ramps for their springy and garlicky feel, and pine seeds for flavor depth and crunchiness. 
I served them as a side dish next to roasted lamb back-straps in red wine sauce, like this:

If you're not interested in reconstructing all that, rest assured: they can go just as well on their own.  :)

Last year: Turpork (Romanian porcurcan).
Two years ago: Romanian Pasca (Easter cheese and egg cake) with raisins and Aloo Gobi (Cauliflower and potato) with rice and raita (Indian).

Ingredients (serves 3-4):

  • 1 kg very small spring potatoes, scrubbed clean
  • 2 tablespoons olive oil
  • 1/2 teaspoon of sea salt
  • 50 g slightly smoked (or un-smoked) bacon slices
  • 1 large bunch of ramps
  • 30 g pine seeds

Scrub the potatoes and put them in a pot with the oil and salt:

Start frying them over low-medium heat, stirring once in a while. It will take about 30 minutes. When they're only 10 minutes left, chop the bacon:

Add it to the pot and stir some more. When the potatoes are done, remove from the heat and leave them in the pot. Wash the ramps:

Chop them and add them to the pot. Stir well. The residual heat of the hot potatoes should cook the ramps just right (wilting them, but preserving flavor).
Also add the pine seeds at this point. Mix well:

It's done, dig in! :)

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