Bucatini with Ramps and Pangrattato
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Cooking tools:
- Saute pan
- Slotted spoon
- Ladle
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking sheet
- Kitchen towel
- Oven
- Stove
- Mixing bowl
Ingredients
- 1 pound bucatini
- 6 tablespoons extra virgin olive oil
- 4 cloves garlic
- smashed
- 6 ounces ramps
- leaves cut in half and stems diced
- 3 ounces butter
- ½ cup grated Parmesan
- Cracked black pepper, to taste
- Chili flakes, to taste
- Zest of 1 lemon
- 1 small chili (Fresno or Thai), finely diced
- 2 garlic cloves, diced
- 1 salted anchovy in oil, diced
- 1 quart dried/stale bread, torn into small pieces
- 2 cups extra virgin olive oil
- Salt, to taste
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