Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Nyleve Baar

Nyleve Baar

Yesterday! Delicious ramp and porcini gnocchi in a creamy Parmesan sauce. Porcini foraged last fall and frozen whole. Would have loved to make it with morels but they weren’t up yet. We checked. I’m planning to make some ramp salt and probably some ramp butter too.

5D9F0AC2-4AB0-49F7-A844-4EB30649D9BB.jpeg

Nyleve Baar

Nyleve Baar

Yesterday! Delicious ramp and porcini gnocchi in a creamy Parmesan sauce. Porcini foraged last fall and frozen whole. I’m planning to make some ramp salt and probably some ramp butter too.

5D9F0AC2-4AB0-49F7-A844-4EB30649D9BB.jpeg

×
×
  • Create New...