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Potato and Ramp Salad with Pancetta
Pancetta gives this potato salad a wonderful salty and smoky taste. Great with
meat or chicken.
Serves 4
3 pounds baby potatoes, halved
4 new garlic buds, whole
4 tablespoons olive oil
Salt and pepper, to taste
2 ounces pancetta, cubed
15 ramps
Heat the oven to 350˚F.
Place potatoes and garlic in an ovenproof pan
and sprinkle with olive oil, salt and pepper.
Bake for about 10 minutes, add pancetta
and ramps and bake for another 10 minutes.
The potatoes should be golden, pancetta
crisp and ramps soft.
Serve warm.
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