Fiddlehead Pasta Food

FIDDLEHEAD LEMON PASTA

Steps:

• To start, make sure the fiddleheads are thoroughly cleaned and stems are trimmed. Prepare an ice bath (water and ice mixed together in medium bowl). Place a small saucepan full of water, over high heat. When the water reaches a simmer, add the fiddleheads and blanch them for 3 to 4 minutes. This will remove a lot of their bitterness--essential! Drain the fiddleheads and immediately transfer them to the ice bath so they stop cooking. When they're cooled, drain the fiddleheads and dry them thoroughly.
• Bring a large pot of salted water to a boil. Cook your pasta until al dente, about 7-9 minutes. Drain and set aside.
• In a medium saute pan, set over moderately high heat, add the olive oil and butter. When the butter is melted and the oil is hot, add the fiddleheads, salt and red pepper flakes; cook for 2 to three minutes, tossing every so often. Add the lemon zest, lemon juice, heavy cream and Parmesan-Reggiano. Mix until combined. Add the warm pasta and toss until the noodles are completely dressed. Divide between bowls and top with more Parmesan cheese and a sprinkling of freshly ground pepper.

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP

Steps:

• Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
• Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
• Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
• Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.

FIDDLEHEAD SPRING PASTA

Steps:

• Melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and cook for 1 minute. While whisking, add the wine, then milk and cream. Bring to a boil and let thicken. Turn off the heat and mix in the cheeses. Season with salt and pepper, to taste, and set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain. Toss with the butter and set aside.
• Heat a large sauté pan over medium heat. Add the oil, then the garlic, and sauté briefly. Add the cooked vegetables and sauté until well heated. Deglaze the pan with the white wine and then add 3 cups of the reserved sauce. Add the pasta and toss. Serve with Parmesan and season with pepper, to taste.

FIDDLEHEADS AND PASTA

Steps:

• Clean the fiddleheads and trim the brown stem end. Put into enough water to barely cover and simmer for about 10 minutes or until they are tender. Drain and set aside.
• Chop the portobellos coarsely. Heat the oil and butter in a saute pan and add the garlic and cook it briefly. Add the mushrooms and, when they are tender, add the fiddleheads and heat through. Toss with the pasta and serve with grated cheese on top.

FIDDLEHEAD PASTA

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 PASTA PRIMAVERA

Steps:

• In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
• In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
• of the Parmesan cheese; set aside.
• In large skillet, melt butter over low heat.
• Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
• Add fiddleheads and peas; simmer for 3 minutes.
• Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
• Drain well; add to fiddlehead mixture.
• Remove from heat.
• Pour egg mixture over top; toss.
• Sprinkle with remaining Parmesan and large grinding of pepper.
• Serve immediately, passing extra cheese.
• Makes 4 servings.
• Canadian Living.

FIDDLEHEAD FERNS

Steps:

• Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.

SHRIMP AND FIDDLEHEAD

Steps:

• Cut off ends of fiddleheads.
• Remove scales and wash thoroughly.
• Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
• Drain well, and set aside.
• Cook fiddleheads in boiling water for ten minutes.
• Drain.
• Coat a large, nonstick skillet with cooking spray; add margarine.
• Heat until margarine melts.
• Add onion and green pepper and sauté until crisp-tender.
• Stir in fiddleheads.
• Meanwhile, cook pasta as directed, without salt or oil.
• Drain well, set aside and keep warm.
• Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
• Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
• Stir in shrimp and lemon juice; cook until heated through, stirring often.
• Place pasta on a large platter.
• Spoon shrimp mixture on top.
• Serve immediately.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

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.