Results tagged allium tricoccum from David Lebovitz

Wild Garlic (or Ramps) Pasta

Ramp/Wild Garlic pasta

I’ve become weary – and wary – of the American aisles in European supermarkets. And have come to the conclusion that people think we all eat badly because we live on bottled salad dressings, orange cheese in squirt bottles, and strawberry Fluff, which is something I’ve never seen in America. And I like Fluff just fine. (Just the plain, though. The red scares me. However truth be told, I’ve been known to succumb to the magic of Lucky Charms, a long time ago.) But when that’s the sole image representing American food, it’s sad to me, because we’ve had a wonderful renaissance in the last few decades of marvelous farmers’ markets sprouting up everywhere, even in the middle of the most urban city in the world, New York.

Ramp/Wild Garlic pasta

Of course, no one is exporting fresh American goat cheese to France, farm eggs, small-batch jams, or artisan honeys, since they have those things in abundance here. (And the French have their share of goofy foods, too, including unusual flavors of tinned ravioli, but they don’t seem to make it across the Atlantic.)

Ramp/Wild Garlic pasta

In Switzerland recently, while touring with my group, I noticed at the sweet little auberge near Lausanne where we had dinner the final night, that the blackboard propping the door open said the plat du jour was fondue with bear’s garlic (ail des ours). Although lunch that day was cheese beignets, and dinner the night before was fondue at Café Grütli, and we’d had a cheese-tasting that afternoon at a cheese-ripening cave, for some reason, I was hungry for yet another hit of melted cheese. Happily, the owner was kind enough to bring me, and my group, a small pot for a taste. And let me tell you, if we weren’t facing another full-on dinner of Swiss food, I would have scraped that entire pot clean.

Ramp/Wild Garlic pasta

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