Best 2 Fiddlehead Pasta Recipes
Fiddlehead ferns, also known as fiddleheads, are a unique and delicious spring vegetable that can be used to create a variety of dishes. They have a mild, earthy flavor and a crisp texture that makes them a great addition to salads, soups, and pasta dishes. Fiddleheads are also a good source of fiber, vitamin C, and antioxidants. If you're looking for a new and exciting way to enjoy this seasonal vegetable, try making fiddlehead pasta. With just a few simple ingredients, you can create a delicious and nutritious meal that the whole family will love.
Here are our top 2 tried and tested recipes!
FIDDLEHEAD PASTA
Celebrate the spring fiddlehead season and make this vegetable pasta with the young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle).
Provided by Chef mariajane
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
- Bring to a boil 1 1/4 cups water with 1/2 teaspoons salt. Add fiddleheads, making sure they are totally submerged (otherwise they will turn black).
- Cook 8-10 fiddleheads until al dente. when cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
- Cook pasta as dierected on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
- Combine olive oil and garlic and mix well.
- Toss fiddleheads with pasta, oil-garlic mixture, 1/4 teaspoons salt, pepper and Parmesan cheese. If desired for a slighty sweet taste or add hot peppers for a spicy flavor.
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA
Steps:
- In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
- Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
- Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Tips:
- Choose fresh fiddleheads: Look for fiddleheads that are tightly curled and have a bright green color. Avoid any that are wilted or have brown spots.
- Prep your fiddleheads properly: Rinse the fiddleheads thoroughly under cold water. Then, trim the tough ends and remove any scales. You can also blanch the fiddleheads for a few minutes to remove any bitterness.
- Cook fiddleheads quickly: Fiddleheads cook quickly, so be careful not to overcook them. They should be tender but still have a slight crunch.
- Pair fiddleheads with other spring ingredients: Fiddleheads go well with other spring vegetables like asparagus, peas, and ramps. You can also add them to salads, soups, and pasta dishes.
- Experiment with different flavors: Fiddleheads have a mild flavor, so they can be paired with a variety of flavors. Try them with garlic, lemon, butter, or bacon.
Conclusion:
Fiddleheads are a delicious and versatile spring vegetable that can be enjoyed in a variety of dishes. With their unique flavor and texture, fiddleheads are a great way to add a touch of spring to your meals. So next time you're looking for a new and exciting ingredient to try, give fiddleheads a try. You won't be disappointed!
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