Beet Ricotta Sacchetti with Pea Shoots

Beet Ricotta Sacchetti with Pea Shoots
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These Beet Ricotta Sacchetti feature homemade beet-infused pasta fashioned into wee parcels. The pasta gives way to a creamy whipped ricotta filling punctuated with fresh garlic and preserved lemon. After a brief stint in salted, boiling water, the sacchetti is tossed in a chilli-infused brown butter sauce and topped with crisp pea shoots. If you’re thinking “That sounds labor-intensive”, you are not wrong. But I have to tell you, these babies are well worth the effort. Plus, they freeze like a dream, so it pays to stock up. 

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Ramp Bucatini with Crispy Fried Egg

Ramp Bucatini with Crispy Fried Egg
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Ramps are something special. These petite wild onions are pungent, garlicky, umami bombs. They have a blink-or-you’ll-miss-it season, a lengthy development stage, and are mostly foraged. All of this makes the ramp a rarity in the produce aisle. Perhaps their limited availability is what makes the fervor around these seasonal treats so intense. But I think their versatility, and well-rounded flavor are the true keys to their popularity. They are a rare gem, so in today’s Ramp Bucatini, they are the sole focus. Gently enhanced with butter, olive oil, and a dash of white wine, the ramps carry this recipe. This is a ramp appreciation dish, so let’s dig in!

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Herby Rice Salad with Blood Oranges

Herby Rice Salad with Blood Oranges
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Before we get too far into today’s recipe, I’m going to kick things off with a disclaimer. If you don’t like dill, you will not like this Herby Rice Salad. It’s hard to get away from the dill. The dill is pervasive. You can, of course, substitute the dill for another herb like chives or cilantro. But at that point, it’s kind of a whole other dish. What I’m trying to say is dill is central to this salad’s personality. So if you have beef with dill, feel free to peruse my extensive salad index instead. There are many alternatives there that are 100% dill-free. You can leave right now, I won’t be offended. Okay, now that it’s just us dill-lovers, let’s dig into this dreamboat of a salad. 

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Rapini Linguine with Cambozola and Walnuts

Rapini Linguine with Cambozola
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Bitter greens are among my favorite things to eat and cook with. They are versatile, toothsome, and bring contrast to every dish. When I was a child, it was quite the opposite. I suppose there’s nothing noteworthy about a kid turning their nose up at anything bitter. It’s part of biology after all. Our aversion to bitterness at a young age is an evolutionary feature; it supposedly keeps us from ingesting poisons. We are drawn to sweetness because it usually indicates a high-calorie count – something we need when growing. But we tend to get over this as we enter adolescence and that was certainly the case with me. I don’t precisely remember when rapini captured my attention but it has been my ride-or-die for at least a decade. And today’s Rapini Linguine is my love letter to the green. So let’s get romantic and make this beauty.

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