The Sunday Dish

1. Preheat an over to 500°F and set an oven rack on the lowest possible position.
2. Cut each ramp where the bulb/stem (white and pink part) meets the leaves. Thinly slice the bulbs/stems, and chop up the leaves. Warm butter plus 1 tablespoon olive oil in a medium skillet set over medium heat. Once the skillet is hot, add the sliced bulbs/stems with a small pinch of salt, and cook until soft, but not brown (3 to 4 minutes). Stir in the chopped ramp leaves, and cook for 1 more minute. Season to taste with kosher salt and black pepper. Set aside.
3. Lightly coat a pizza pan with nonstick spray. Using your hands, stretch the dough out into a large round that fits the pizza pan. Drizzle the surface of the dough with a little olive oil, and spread the oil around evenly with your hands. Sprinkle the dough with a little salt. Cover the surface of the dough with several handfuls of grated cheese, and spoonfuls of tomato sauce. I don't like to drown my pizza in sauce, so I spoon sparingly. Dot the surface of the pizza with tablespoons of ricotta cheese, then sprinkle the sauce and cheese with kosher salt. Spoon the sautéed ramp mixture evenly over the pizza, followed by a dusting of Parmesan cheese and a light drizzle of olive oil.
4. Bake on the bottom rack until the bottom of the pizza is golden brown (for me, this is 10 minutes). Let rest for a few minutes, then slice and serve.

1. Preheat a broiler to high, and set a rack close to the heating element.
2. Add prosciutto to a 10-inch skillet, and cook, stirring occasionally, over medium-low heat until the edges start to crisp. While the prosciutto is cooking, cut the white/pink portion of the ramp from the leaves. Thinly slice the white/pink portion and chop up the leaves. Transfer prosciutto to a plate, increase the heat to medium, add butter to the skillet along with the fiddlehead ferns, sliced white/pink portion of the ramps and a pinch of salt. Cook until tender (3 - 4 minutes), then stir in the chopped ramp greens and cook for 1 minute longer.
3. Beat together the eggs, Parmesan, crema, a couple of pinches of salt and several turns of black pepper with a fork, then add to the skillet with the ferns and ramps. Add cooked prosciutto. Using a spatula, stir the eggs as if you were scrambling them for 1 minute. Continue to cook the eggs until the sides start to set, but the top still looks wet (about 2 minutes). Run your spatula around the edge of the skillet to create a little space, then drizzle olive oil around the edge. Run your spatula once more around the edge, so the olive oil gets between the sides of the skillet and the eggs. Move the skillet below the broiler, and cook until the top gets golden brown and bubbly (3 to 4 minutes).
4. While the skillet is still warm, carefully use a spatula to transfer the frittata to a plate or cutting board. Sprinkle with chopped parsley and serve.

1. Warm sugar and water in a small saucepan over medium, stirring until the sugar dissolves. Bring mixture to a boil, bubble for 1 minute, then take the saucepan off the heat. Let cool completely.
2. Combine sugar-water mixture, citrus juice and Aperol in a medium bowl, stirring to combine. Add a small pinch of salt, then season to taste with lemon juice. The flavors should really pop. I squeezed in about 1/2 a lemon. Pour mixture into a baking dish (preferably metal), and transfer to the freezer. Wait 2 hours, then, using a fork, stir up the mixture, scraping any icy bits from the edges to the center. Continue freezing, and stir/scrap every 30 minutes until the mixture is frozen and flaky.

To serve, place 1 scoop of vanilla ice cream in a bowl, and top with several spoonfuls of granita.