Ramp Rubbed Chicken
1 whole chicken
10 ramps, bottoms and tops divided
2 serrano chilies, tops and seeds removed
2-3 sprigs of fresh thyme, leaves removed and stems discarded
Juice of 1 lime
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons fine sea salt, plus extra
3 tablespoons extra virgin olive oil
1 head garlic, sliced width wise
1 tablespoon vegetable oil
Preheat oven to 425° F.
Finely chop ramp bottoms, chilies and thyme leaves. Mix with lime juice, allspice, nutmeg, 2 teaspoons salt and olive oil a tablespoon at a time until the desired consistency is reached, similar to a pesto.
Pat dry chicken and season with additional salt. Then cover with rub, rubbing both on top of the chicken and underneath the skin. Stuff cavity with garlic and truss chicken. Place chicken on a lightly oiled cast iron skillet. Place chicken in the oven and roast for 45 – 55 minutes until the internal temperature of the chicken reaches 165° F.
Finely slice ramp tops and use to garnish the chicken before serving.
Fava Bean Pesto Orecchiette
SERVES 4-6, MAKES 1 PINT PESTO*
2 cup shelled fresh fava beans
1/4 cup walnuts, toasted
1/2 cup baby arugula
1/2 cup mint
1 cup Parmesan cheese, divided
1 teaspoon fine sea salt
1/2 – 1 cup olive oil
1 lb. dried orecchiette
Bring a large pot of water to a boil and generously salt. Add shelled fava beans and boil until tender and they float, about 4-5 minutes. Remove beans and place in an ice bath then gently remove outside film.
In a food processor coarsely pulse beans and walnuts. Add arugula, mint, 1/2 cup parmesan cheese and 1 teaspoon sea salt. Slowly pour in olive oil. Feel free to use as much oil as you’d like to achieve the desired pesto consistency.
In the same pot of water, cook pasta until al dente. Remove pasta and toss in a large bowl with pesto, adding additional cheese, pasta water, salt and olive oil until fully incorporated and creamy. Can be served hot or cold.
* Desired amount of pesto can be used to create your pasta, additional can be reserved and kept for up to 1 week or frozen for up to 3 months.