This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the rabbit bones is released during the long cooking time yielding a rich, flavorful stock.
With a highly aromatic
flavor somewhere between onion and
garlic, ramps infuse this pasta dish with
the essence of spring. Unlike their commercial counterpart, the green tops of
these leeks are tender and piquant.