Grilled Pineapple, Ramps & Fiddlehead Ferns

May 31, 2014



Thai peanut sauce (with coconut milk, peanut butter, soy sauce, curry paste & ginger), burrata cheese, grilled pineapple, sauteed fiddlehead ferns (with white wine, butter, garlic & lemon juice), sauteed ramps



1 ball of dough
salt & pepper
flour for dusting

semolina flour for pizza stone
olive oil
1 bunch ramps, roots trimmed & bulbs separated from greens
1-2 tablespoons butter
2-3 pineapple rings, quartered
1 ball burrata

For the fiddleheads:
bunch of fiddlehead ferns
1 ½ tablespoons butter
1 ½ teaspoons garlic, minced
¼ cup white wine
juice of half a lemon

For the Thai sauce:
¼ cup coconut milk
¼ cup creamy peanut butter
¼ cup soy sauce
1 tablespoon red curry paste
1 tablespoon fresh ginger, minced


Preheat your oven to 550° F, or as hot as it will go. Melt a couple tablespoons of butter in a frying pan over medium high heat, and add the ramp bulbs. Saute for a couple minutes until they begin to turn translucent, then add the greens and saute for another minute or two, until they wilt. Add salt & pepper to taste and set aside.


Next, start on the fiddleheads. In the same frying pan, melt the butter and add the garlic, sauteing over medium heat for a minute or two. Add the fiddleheads, followed by the white wine.


Decrease the heat to medium-low and steam for about 10 minutes, adding salt & pepper to taste. When they’re finished, take them out, drizzle with lemon juice & a bit of olive oil, and set aside.


While the fiddleheads are cooking, preheat your grill pan (or Griddler, or other chosen grilling method) to medium-high, and then add the pineapple slices. Grill until there are char marks, repeating on the other side.


Meanwhile, prepare the Thai peanut sauce. Blend all the ingredients together in a blender or food processor, and set aside.


When the oven is hot, prepare your dough using the instructions on the right. After it has baked for a minute, take it out and brush it lightly with olive oil. Spread a thin layer of the peanut sauce, followed by pieces of the burrata. Be careful not to add too much of the burrata, since it can get a little watery (dab it with a paper towel if you have to).


Next, add the pineapple, ramps & ferns and pop it in the oven. Bake until the cheese is melty and the crust is a nice golden brown. Then take it out and enjoy!


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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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