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 PASTA PRIMAVERA
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
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
SPRING FIDDLEHEAD PASTA
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
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.
FIDDLEHEADS AND PASTA
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
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
SHRIMP AND FIDDLEHEAD
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
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
SPRINGTIME FIDDLEHEAD, HAM AND PASTA TOSS
This is a very tasty pasta dish, of course in my opinion, anything with fiddleheads just has to be good!!
Provided by Chef mariajane
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly clean fiddleheads and cook in a large pot of boiling water for 15 minutes, until tender. (Keeping the cover off curing cooking will help to maintain the vivid green color). Immediately rinse in cold water to stop cooking process; drain well and set aside. Start cooking pasta according to package directions.
- Melt butter in a large frying pan over medium heat. Add onion and mushrooms; sauté for two minutes. Stir in garlic, fiddleheads, chicken broth or wine, basil, mustard, if using, and pepper. Bring to a boil, reduce heat and simmer for a few minutes, checking to see that the fiddleheads are tender. Add ham and parmesan cheese; stir to heat through. Drain pasta well and toss with the sauce. Serve immediately.
Nutrition Facts : Calories 461.8, Fat 14.9, SaturatedFat 7.1, Cholesterol 52.5, Sodium 219.3, Carbohydrate 58, Fiber 2.7, Sugar 3, Protein 24.1
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