Nick Christopher, the talented contributor to Full Access NYC has a book out and available through amazon! Nick has been writing for the past 20 years and if you have been following his profile pieces on our site, you know you are in for a real treat.
The sun slips over the westside horizon and thousands of glowing lights begin to illuminate the Manhattan skyline.
The old timers would have been proud of this talented lady who belts out their hits that are forever timeless. What we mean by old timers are the artists who crooned the crowds back in the 50’s and 60’s. Singers like Frank Sinatra, Jerry Vale, Dean Martin and Al Martino. The young lady, Vanessa Racci could make anyone sing along to these hits that she has rejuvenated with her own spicy recipe.
In a bowl, combine eggs, parmesan, ramps, chili pepper, salt. Slowly add flour and whisk to incorporate.
Ramps are only in season for a short amount of time during the spring. They are typically found on the east cost (through the Appalachia Mountain region.)
I grew up eating turkey burgers and will order them over beef burgers most of the time (sorry burger aficionados.)
Like basil or parley, I feel that ramps lend themselves to a pesto. The flavors are bold but mellowed out a bit with the extra virgin olive oil, lemon and parmesan cheese.
Preheat oven to 450 F degrees. Place ceramic or metal baking dish in oven to heat up.
Thoroughly wash and then dry ramps. Cut off white bottom part and set aside for other uses (such as addition to a salad.) You will just be using the top green leaves for this dish.
This is my take on clams casino. It is meant to be a lighter, spring version of the traditional dish. The ramps are a nice compliment to the briny, sweet clams and I decided to use Panko breadcrumbs for additional texture.
Add all ingredients into a glass bowl and fold to incorporate. Add a little salt and pepper to taste. Drizzle with balsamic vinegar and extra virgin olive oil. Ratio should be 3 parts oil to 1 part oil. Fold ingredients one more time, cover and allow to sit in refrigerator for at least an hour to marinate.