You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt.
Hi there. Can you hear us OK? Alright, great. Wow, big crowd, this is really amazing. A little overwhelming still, to be honest, for a bunch of guys from West Virginia. It's funny, it's been quite a few years now since the phone started ringing off the hook, but seriously, we still wake up every morning as surprised by all this as some of you seem to be. Happy, sure, but still surprised. Honored, really.
So people always ask us, "What's your secret?" They ask our parents, really, most of all. What did you feed these guys, growing up? Did you put them in Montessori school? What do you consider the best parenting blogs? Oh, and my favorite: extended breastfeeding? What the heck is that, anyway?
Sorry, excuse my French. It's just that people seem to think we asked for this kind of success, that maybe Dad is some kind of Joe Simpson agent-guy or what have you. Dad is a retired coal miner, for the record. He's a great guy, but he doesn't know Milk Bar from Ssäm Bar, I'll tell you that. I don't recommend tossing the word Momofuku into your next conversation with him unless you'd like go home with a broken nose, like that other guy who asked about extended breastfeeding. Heh.
Nope, we really didn't gun for this whole limelight situation. Which is not to say that we aren't enjoying ourselves. We'd like to think our personalities have something to do with all this love you folks have shown us. Complex yet accessible? Does that make sense? And sure, we learned early on from the likes of Jon and Kate that there is such a thing as putting too much of yourselves out there, and also such a thing as making yourselves scarce. Definitely that's a part of it.
Alright, speaking of which, the season is about to end, so we've got to get rolling. Sorry we don't even have time to take questions. But we'll leave you with a pasta recipe we think you'll like. Not to bludgeon you over the head with it or anything, but we think this dish will show you that we can play nice with others, like cured pork and aged cheese. We don't always need to be headliners. This level of fame may be a bit of a mystery—who couldn't you say that about, really--but we've got a lot to offer, too. Thanks for coming, and have a great year!
Farfalle with Ramps, Spinach, and Sopressata
- 1 pound farfalle pasta
- 1 tablespoon olive oil
- 2 bunches (about 20, total) ramps, roots removed but otherwise left whole
- 4 big handfuls spinach
- 4 ounces sopressata, 1/4-inch dice
- 2 tablespoons best-quality extra-virgin olive oil
- 2 ounces Parmigiano-Reggiano cheese, shredded on the big holes of a box grater (or use a vegetable peeler)
- Salt and pepper
Boil the pasta in well-salted water according to package directions.
While the pasta is cooking, heat the 1 tablespoon olive oil over medium heat in a medium Dutch oven or other wide pan with a heavy bottom. Add the ramps along with a pinch of salt and cook, stirring occasionally, for two minutes. Add the spinach and cook, stirring occasionally, until just barely wilted. Add the sopressata and cook, again stirring occasionally, two minutes more.
Drain the pasta and add it to the Dutch oven along with the 2 tablespoons extra-virgin olive oil, the Parmigiano cheese, and salt and pepper to taste. Toss to combine, spoon into bowls, and serve hot.