I have to be honest. I have enough material to blog every day for the next month. What I don’t have is time to blog and cook. So my choices are stop cooking or only blog the very best of what I cook. That being said, this is without a doubt one of the best recipes I’ve made all month! I apologize that not everyone can get ramps. If you can’t get them, use green onions or spring onions or baby leeks.

This recipe was in Food and Wine April 2008. The original recipe was by Tony Mantuano, who wrote my favorite Wine Bar Food and owns Spiaggia’s in Chicago. I fiddled around with it a little. I didn’t have any mozzarella and I don’t really like it on pizza anyway. I had really good, really fresh ricotta cheese. I had ramps, of course, because in my last post I told you that I mail-ordered them. I ordered 3 lbs of ramps. Who knew how many ramps that really was? And then I also bought Vidalia spring onions. So I will be in oniony goodness for days yet to come.

And don’t worry, I’m not going to stop cooking.

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