Nothing screams spring like ramps and fiddleheads. I love serving them with farro or pasta. The taste is so “green and fresh”.

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Serves 4

You will need:
1 cup farro
salt, to taste
3 tablespoons olive oil
1 shallot, finely chopped
8 ramps, chopped
14 fiddleheads
1 tablespoon pine nuts
juice of 1⁄2 lemon
salt and pepper, to taste

  1. Cook the farro according to the package in salted water until al dente. Drain and set aside.
  2. Heat the oil in a large pan and sauté the shallots until soft.
  3. Add ramps and fiddleheads and sauté until they start to soften.
  4. Add lemon juice, pine nuts, and farro and mix well.
  5. Cook until the farro is warm and starts to become a little toasted.
  6. Season with salt and pepper and serve.


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