Every spring I thrill to the bunches of wild garlic in the market stalls and shops. I had never tasted Bärlauch before I came to Berlin, though I went on to discover its many English names. In seasons past I've made Bärlauchspätzle and Bärlauch paneer, and any number of attempts at a full-bodied creamy Bärlauch soup (never, sadly, finding a recipe that stuck -- suggestions?). But it's only this spring that I've really hit my stride.
A Bärlauch quinoa salad has become a lunchbox staple for the past month, while a batch of delicate Bärlauch ricotta fritters left a dinner guest unreasonably elated. I promised that guest this recipe, and while I'm writing it down, thought you might like to have it too.
Oh and isn't it pleasing when your bunch of Bärlauch comes with a few starry white blossoms tucked amidst the broad oval leaves? I intended the ones above to be used as a garnish; instead, I popped first one sprig, then another into my mouth as I cooked, and soon they were all gone.
Bärlauch ricotta fritters
1 bunch Bärlauch (ramps), thinly sliced into ribbons
250 g ricotta
1/2 teaspoon salt & ground black pepper
1/2 cup freshly grated Parmesan
1/4 cup semolina
Wilt the Bärlauch in a skillet for a few minutes, then mix with the remaining ingredients. Film a frying pan with butter, then drop in the batter by spoonfuls. Fry til browned on the bottom (about 4 minutes) then flip and repeat. Serve with homemade ketchup if you have some.