Ramps with Romesco Sauce
Katie Button, Cúrate, Asheville, North Carolina / June 2013
For 4 servings
- 3 dried nora chiles
- 4 lg. tomatoes
- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 onion
- 3 heads garlic, top 1/2" removed
- 1 cup bread, pulled from inside a baguette, torn, and toasted
- 1/2 cup whole skin-on almonds, toasted
- 1/2 cup whole skin-on hazelnuts, toasted
- 2 1/2 Tbsps. Sherry vinegar
- 2 bunches ramps with green tops attached, blanched
Heat oven to 375°F.
Place chiles in small bowl; add hot water to cover; let soak until softened; reserve.
Cut an x at the top of each tomato; place in a bowl; drizzle with oil; toss to coat; place on half sheet pan; place onion on sheet of aluminum foil; drizzle with oil; wrap up tightly; place garlic on sheet of aluminum foil; drizzle with oil; wrap up tightly; roast tomatoes, onion, and garlic until onion and garlic are caramelized and softened and tomatoes are blistered and softened; remove from oven; cool slightly.
Peel tomatoes; squeeze juice into airtight container; reserve.
Squeeze garlic cloves into a processor; add drained chiles, onion, tomatoes, bread, almonds, hazelnuts, and vinegar; process, gradually adding 3/4 cup oil and adding a little reserved tomato juice as needed, until coarse puree forms (should be fluid and smooth enough to spread easily on plate); place in a container; reserve.
Heat a grill to high; grill ramps until charred and cooked through; remove from grill; place on a platter; reserve (keep warm).
To serve, divide ramps among serving plates; top with romesco sauce.
What to drink: Bodegas Tradicion Oloroso Sherry VORS