Fiddlehead Pasta Food

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FIDDLEHEAD LEMON PASTA



Fiddlehead Lemon Pasta image

Provided by Adrianna Adarme

Number Of Ingredients 12

1/2 cup fiddleheads (washed and trimmed)
1 teaspoon olive oil
1 tablespoon unsalted butter
Pinch of salt
Pinch of red pepper flakes
8 ounces dried spaghetti pasta
3 tablespoons unsalted butter
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup heavy cream
1/4 cup Parmesan-Reggiano (plus more for garnish)
Freshly ground pepper

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.

Nutrition Facts : ServingSize 2 g

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP



Spaghettini With Fiddleheads and Shrimp image

Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink.

Provided by Leslie

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups fresh fiddleheads
12 ounces spaghettini or 12 ounces linguine
2 tablespoons butter
1 cup sliced leek, white and pale green parts
1/2 cup dry white wine
1 cup whipping cream
1 lb uncooked shrimp, shelled
salt & freshly ground black pepper
2 tablespoons chopped fresh chives or 2 tablespoons basil

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.

Nutrition Facts : Calories 723.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 317.6, Sodium 327.4, Carbohydrate 69.5, Fiber 3.2, Sugar 2.8, Protein 36.5

FIDDLEHEAD SPRING PASTA



Fiddlehead Spring Pasta image

Fiddleheads are the young curled up sprout of an ostrich fern. When properly prepared and cooked, they are meaty, with a slight crunch, similar to asparagus with a unique flavor. The first thing you need to do when you get fiddleheads is to clean them well. Fill a large basin with water and soak them, then rub each fiddlehead to remove the brown leafy fronds. Drain and then spin to dry in a salad spinner. Think asparagus when you prepare them from here. You can steam them and toss them in butter. Sauté them with olive oil and garlic. You can also make many other preparations. I make a light Camembert cheese sauce (don't think Alfredo!) and mix it with as many spring delectables as I can get my hands on. Fiddleheads are always front and center as long as they're available.

Provided by Josh Kroner

Yield 6

Number Of Ingredients 15

2 tablespoon butter
2 tablespoon all-purpose flour
1/2 cup white wine
1 cup milk
1 cup heavy cream
1/4 cup grated parmesan
6 ounce camembert
salt and pepper, to taste
1 pound pasta, such as gemelli
1 tablespoon butter
2 tablespoon olive oil
2 tablespoon chopped garlic
1 1/2 pound mixed spring vegetables, such as fiddlehead ferns, cleaned and cooked briefly
1/4 cup dry white wine
grated parmesan, for serving

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.

Nutrition Facts : ServingSize 1 serving, Calories 706 calories, Sugar 6 g, Fat 36 g, Carbohydrate 70 g, Cholesterol 97 mg, Fiber 3 g, Protein 25 g, SaturatedFat 19 g, Sodium 788 mg, TransFat 0.2 g

FIDDLEHEADS AND PASTA



Fiddleheads and Pasta image

This is fiddlehead season in our part of Maine, so the *Bangor Daily News* published the following recipe, making delightful use of our little ferny friend. The meatiness of the 'shrooms, the combo of butter and olive oil in the saute pan, a goodly quantity of garlic, all combine to produce a toothsome meal. If you can't get fiddleheads, the next closest alternative would be asparagus.

Provided by lecole54

Categories     Spaghetti

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons butter
2 -3 garlic cloves, finely minced
1/2 lb fiddlehead
2 large portabella mushrooms, can substitute baby bellas
1/2 lb pasta, of your choice, cooked
parmesan cheese or romano cheese, to taste

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.

Nutrition Facts : Calories 470.4, Fat 18.3, SaturatedFat 6.3, Cholesterol 20.4, Sodium 78.5, Carbohydrate 63.8, Fiber 3.2, Sugar 3.5, Protein 14.7

FIDDLEHEAD PASTA



Fiddlehead Pasta image

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

1/2 lb fiddlehead ferns
6 ounces penne pasta
1 teaspoon tsps salt, plus
1/4 teaspoon salt
1/4 cup olive oil
1 garlic clove, crushed
1/4 cup parmesan cheese, grated, plus more for serving
1/4 cup dried cranberries
hot pepper (optional) or cayenne pepper (optional)

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



Fiddlehead Pasta Primavera image

Ham, cheese and a couple of eggs turn these ferns into an economical supper. Substitute wild morels, if you're lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.

Provided by Olha7397

Categories     Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups fiddleheads
2 eggs
1/4 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated parmesan cheese
2 tablespoons butter
1 1/2 cups sliced mushrooms
2 cloves garlic, minced
1/2 cup diced cooked ham
1/2 teaspoon dried basil
1 cup frozen green pea
1/2 lb fettuccine, linguine or 1/2 lb thin spaghetti
freshly grated parmesan cheese

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.

Nutrition Facts : Calories 494.1, Fat 23.1, SaturatedFat 11.8, Cholesterol 216.1, Sodium 482.1, Carbohydrate 48.2, Fiber 3.8, Sugar 3.8, Protein 23.7

FIDDLEHEAD FERNS



Fiddlehead Ferns image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound fiddlehead ferns
3 tablespoons butter
2 teaspoons garlic, minced
1 teaspoon parsley, chopped (optional)
Salt and freshly ground pepper

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



Shrimp and Fiddlehead image

Make and share this Shrimp and Fiddlehead recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fiddlehead
6 ounces linguine, uncooked
6 cups water
1 3/4 lbs shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 lb fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 288, Fat 3, SaturatedFat 0.6, Cholesterol 257.7, Sodium 361.7, Carbohydrate 29.6, Fiber 1.8, Sugar 2.3, Protein 36.3

SPRING FIDDLEHEAD PASTA



Spring Fiddlehead Pasta image

Here's a dish that turns a modest amount of fiddlehead ferns into a meal (or a nice first course). Ricotta, butter and some of the starchy pasta-cooking water make a creamy sauce. Lemon and pepper give all that richness a little pizzazz. If you have a chunk of sharp pecorino on hand, pass it with a grater at the table.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
12 ounces fusilli pasta
3/4 cup ricotta cheese
Zest and juice of 1 lemon
Freshly ground black pepper
6 tablespoons unsalted butter
2 1/2 cups fiddlehead ferns

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



Fiddlehead Ferns and Angel Hair Pasta image

Provided by Emeril Lagasse

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 17

1 pound fiddlehead ferns
1 pound angel hair pasta
3 tablespoons olive oil
2 green onions, thinly sliced
1 teaspoon red pepper flakes
1 tablespoon truffle oil
Salt and freshly ground pepper
Grated Parmesan, for garnish
Essence, recipe follows, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

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From pinterest.com


WHAT ARE FIDDLEHEAD FERNS AND HOW ARE THEY USED?
Fiddleheads pair well with eggs, so they can go into omelets, frittatas, and scrambles. They're wonderful add-ins for pasta, rice, and risotto, and they're a perfect, crunchy ingredient in salads and soups. You could even batter and fry them to make fiddlehead tempura. Fiddleheads also go nicely with salmon, both roasted and smoked, and they ...
From thespruceeats.com


FIDDLEHEAD LEMON PASTA RECIPE - FOOD NEWS
Food lovers: Take note! Here is another one of Brian Beckett’s simply scrumptious, springtime recipes. This pasta dish melds a delightful pairing of two popular Maine ingredients: Maine shrimp with fresh, fiddlehead greens. The flavorful combination of herbs in Brian’s lemon butter delicately enhance these uniquely blended tastes of the Maine ocean and land. In the …
From foodnewsnews.com


FIDDLEHEADS HEALTH & NUTRITION
Welcome to Fiddleheads. Health & Nutrition . WE ARE OPEN! 5 Locations to Serve You! 245-5 The Boardwalk Waterloo. 75 Bridgeport Rd. E. Waterloo. 25 Bruce St. Kitchener. 438 Highland Rd. W. Kitchener. 480 Hespeler Rd. Cambridge. COVID-19 UPDATE: As an essential service, we continue to provide a healthy and safe environment in accordance with recommendations from …
From fiddleheadshealth.com


FIDDLEHEAD PASTA WITH RICOTTA | FIELD GOODS
The fiddleheads are cooked to stand out. Especially since they're only available a few weeks out of the year. Soon they'll be gone and this recipe is so easy to make. Ingredients 2 tbsp. olive oil2 cloves garlic, minced6 oz. fiddleheads, trimmed and washed . bringing the farmers market to you! Enter your zip and choose a date for farm fresh delivery. Close the popup to browse. …
From stockup.field-goods.com


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