Perfect Pairings: Crespelle w/ Ramp Pesto, Ricotta, & Rosa Sauce

Featured Wines

• *Santa Julia Chimango Rosé
• Santa Julia La Oveja Torrontés
• Santa Julia El Cabrito Cabernet Sauvignon
• Santa Julia El Burro Malbec

Featured Recipes

Spring Salad

• 2 cups of English peas
• 2 cups of trimmed asparagus
• 1 head of bib lettuce washed
• 1/2 cup of mint leaves, loosely chopped
• 1 cup of feta cheese
• 1 cup of pickled ramps*

Tarragon Vinaigrette

• 1/2 tablespoon chopped tarragon
• 1 tablespoon of dijon mustard
• 1 teaspoon of lemon juice
• 3/4 cup of red wine vinegar
• 1.5 cups of extra virgin olive oil
• Kosher salt
• Fresh ground pepper

1. In a pot of boiling salted water, blanch the peas for 30 seconds, then drain and set aside. Repeat with the asparagus tips. Refrigerate both the peas and the asparagus for one hour.
2. In a mason jar, add the mustard, tarragon, lemon juice, salt, and pepper. Cover and shake until incorporated. Add the oil and vinegar and shake until all the ingredients are incorporated. Set aside.
3. Place the cooled vegetables (including the mint) in a large bowl and toss with the vinaigrette.
4. Place three lettuce leaves in individual salad bowls and evenly distribute the vegetables on top.
5. Garnish with the chopped feta and two or three ramps.

Pickled Ramps

• 3 cups of ramp bottoms
• 1 sliced red onion
• 2 diced Thai chilies
• 1 cup white sugar
• 3 cups of apple cider vinegar
• 1.5 cups of water
• 1 sprig of rosemary
• 2 star anise broken in half

1. Cut off the onion bottoms from the leaves, trim the roots, and wash thoroughly.
2. In a saucepan, add the ingredients except the ramps and bring to a rolling boil.
3. Add the ramps, then turn off the heat.
4. Let cool, then transfer to a covered container and let sit for 24 hours(or longer).

Tuscan Bruschetta

• 1 baguette cut into fours, and toasted open-faced.
• 1 pound of yellow eye beans (cannellini can be substituted)
• 1 bunch of Lacinato Kale ( aka Tuscan or dinosaur kale ) trimmed
• 1 tablespoon of chopped sage
• 1 large shallot, diced
• 1 teaspoon of chopped rosemary
• 1 clove of garlic, minced
• 1 Thai chili chopped ( a Jalapeno can be substituted )
• 1 cup of grated Parmesan
• 1/2 pound of pancetta, diced and rendered.
• 1.5 tablespoons of kosher salt
• 1 teaspoon of fresh ground black pepper
• 1 cup of olive oil
• 1 teaspoon of lemon juice
• 3 Roma tomatoes, filleted and diced
• 1 small square of tin foil
• Kosher salt and fresh ground black pepper

1. Soak the beans overnight in cold water.
2. In a 2-quart glass beaker with a metal diffuser (available on Amazon and a nice addition to your pantry), add the herbs, garlic, shallot, pepper, and S&P.
3. Drain the beans and add them to the beaker. Cover with cold water to just over an inch above the beans, then add 1/2 cup olive oil.
   ( enough to cover the top of the beans)
4. Cover the opening halfway with foil and place it on the diffuser. Reduce the flame to a low simmer and let it cook for 2-3 hours. When done, pour into a large bowl and let the beans absorb the excess liquid. Then add the rendered pancetta
5. In a preheated saucepan, add 2 tablespoons of olive oil, then add the diced kale. Add S&P and lemon juice, and cook for 3-4 minutes.
6. To serve: top the toasted bread with the beans. Garnish with the kale, tomatoes, and grated Parmesan.

Crespelle with Ramp Pesto, Fresh-made Ricotta, & Rosa Sauce

Ramp Pesto

• 1 bunch of ramps, bottoms removed and leaves thoroughly washed and chopped
• 1.5 cups of olive oil
• 1.5 cups grated Parmesan.
• 3/4 cups of pine nuts
• Kosher salt

1. In a blender, add the oil, pine nuts, cheese, and salt, then blend on a slow speed.
2. Once those ingredients are incorporated, slowly add the ramps.
3. Once the pesto is done, refrigerate for one hour. (Leftovers can be frozen and brought out for special occasions )

* Note that no garlic or pepper is added. That is what ramps are all about.

Fresh Ricotta

• 1 gallon of whole milk
• .5 qt of heavy cream
• 1.5 tablespoons of kosher salt
• .5 cups of lemon juice

1. Bring the milk and cream to a boil. Just as it comes to a boil, add the salt and remove from the burner.
2. As soon as the salt is added, drizzle the lemon juice over the top. NEVER stir the mixture.
3. Let the mixture sit until completely cool, then scoop the ricotta from the top and place it in a cheesecloth in a strainer over a large bowl.
4. Let it drain for 1.5 hours.

Crespelle

• 4 eggs
• 1.5 cups of milk
• 1.25 cups of flour
• 4 tablespoons of melted butter
• .5 teaspoons of grated fresh nutmeg
• .5 cups of chopped Italian parsley
• 1 teaspoon of white pepper
• 1 tablespoon of kosher salt
• Vegetable oil

1. Combine all the above ingredients and let sit for 20 minutes.
2. In a preheated cast-iron skillet, add a tablespoon of oil and a 2.5-oz ladleful of the crepe mixture, filling the bottom of the pan.
3. When bubbles begin to form on the top of the crepe, flip it and cook for another 2 minutes, then remove and let cool. Repeat.

Rosa Sauce

• 4 cups of San Marzano tomato puree
• 1 large shallot, diced
• 1 teaspoon of crushed red pepper flakes
• .5 cups of chopped Italian parsley
• 1/4 cup of heavy cream
• 1/2 cup of red wine
• 1 tablespoon of white sugar
• Kosher salt, fresh ground black pepper
• 3 tablespoons of olive oil

1. In a pre-heated saucepan, add the oil and diced shallot. Sauté for 3 minutes, then add the wine and bring to a boil.
2. When 3/4 of the wine has evaporated, add the tomatoes, sugar, salt, and red pepper flakes.
3. Add the cream and simmer for 15 minutes, then remove from the heat and add the parsley.

TO SERVE:

1. Add the Rosa sauce to a baking dish.
2. Cover the crepes with the pesto, then add the ricotta, gently roll it into a cylinder, and place it in the baking dish.
3. In a preheated 325-degree oven, bake the crepes for 15 minutes, just enough to heat but not melt the cheese.