Ramp Farinata Recipes

Steps:

• In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
• Thinly slice ramp bulbs, chop stems, and keep leaves whole. Heat a large skillet over medium-high. Add 1 tablespoon oil and ramp bulbs and stems; cook, stirring occasionally, until beginning to soften, 4 minutes. Add leaves and a pinch of kosher salt; cook, tossing, until wilted, 2 minutes.
• Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of ramp mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Dollop with pesto and season with flaky salt; serve.

Steps:

• Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.