Grilled Pineapple, Ramps & Fiddlehead Ferns
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
Ingredients: 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
Directions: 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!