I publish this recipe every spring, I know. BUT it is such good and such simple. I made it yesterday on the countryside, it will warm your soul.



Looks amazing, Martin! Will have to give it a try. After making your Swiss Mountain Pie, I can always trust your recipes. :slight_smile:


Stay healthy,

Thanks, Martin! I made this yesterday and it turned out fantastic!

Ramps season here in the US is usually just 2-3 weeks late April/early May and they are hard to find… We buy whatever we can to make risottos, pastas, pickles, etc. I liked the idea of making a ramp butter first and adding that (I usually just add chopped ramps and some butter separately towards the end). It really infused the flavors and it’s great to have some in the freezer to prolong the season :slight_smile: