Ramp Agl’Olio Sauce - Recipe

At Leon's we drizzle this incredibly versatile ramp sauce over grilled bread and finish with a healthy dose of grated pecorino for some cheesy, ramp-y bruschetta goodness. It's a simple, delicious way to enjoy fresh ramps - great as a pasta sauce, for dressing peas, fava beans, or really any type of green vegetable. You can also make this sauce as mild, or spicy, as you like be adding in some red pepper flakes.  

Ramp Agl’Olio Sauce

1 small clove garlic, sliced

2 tablespoons olive oil

1 tablespoon + 2 teaspoons AP flour

½ teaspoon red chili flakes

1 tablespoon salt

¼ teaspoon sugar

3 cups water

75-80g ramps (roughly 16-18 pieces)

Cut the onion-like base of the ramps (the white and purple stalks) into small thin rounds. Cut the remaining green tops into roughly ¼ inch thick ribbons. Over medium-low heat, sauté the garlic and oil for about 30 seconds, being careful not to brown the slices.

Add sliced ramp whites and flour, and whisk with oil for 30 more seconds. Add salt and chili flake and bloom for 5-10 seconds. Add water slowly, whisking continuously and increase heat to high. When sauce comes to simmer, add sugar, lower the heat, and simmer gently for 2 minutes.

Turn off the heat, add the greens, stir to wilt them, and add all contents to a blender with two (2) or three (3) ice cubes. Purée, transfer to a bowl set in an ice bath to cool.

Store in refrigerator for up to three (3) days, but ideally use it all within 48 hrs of making it.