Braise on the Go

Traveling Culinary School

Featured Recipe

Spring Vegetable Ragout with Sorrel Pesto

Serves 4

8 ounces potatoes, diced

2 tablespoons olive oil

2 ounces prosciutto, diced

2 cloves garlic, crushed

4 ounces morels, cleaned

1 bunch ramps, cleaned

1 bunch asparagus tips, blanched

½ cup veal stock, optional

Salt and pepper

In medium saucepan, cover potatoes with cold water. Bring to boil, turn down heat and let simmer until potatoes are barely tender. Remove from heat and cool down, drain potatoes and pat dry.

In large sauté pan, heat olive oil, add potatoes and sauté until golden brown. Add garlic and prosciutto and cook for 1 minute. Add morels and ramps, sauté until morels are almost cooked and ramps are tender. Add asparagus veal stock, warm through, season with salt and pepper.

Sorrel Pesto

Makes 1 ½ cups

6 ounces sorrel, cleaned

4 ounces pine nuts, toasted

4 ounces parmesan cheese, grated

2 cloves garlic

¾ cup olive oil

½ lemon, juiced

Salt to taste

In blender, puree pine nuts, parmesan, garlic and ¼ cup of olive oil until smooth. Stop blender; add sorrel and remaining olive oil and lemon juice, puree until just combined. Add salt and set aside.

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