Fiddleheads And Pasta Food

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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.

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 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 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.

SPRINGTIME FIDDLEHEAD, HAM AND PASTA TOSS



Springtime Fiddlehead, Ham and Pasta Toss image

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

1/2 lb fiddlehead
3 cups medium sized pasta, such as bowtie or 3 cups penne
2 tablespoons butter
1/2 cup chopped onion
1/2 cup sliced mushrooms
1 garlic clove, minced
1/4 cup chicken broth or 1/4 cup dry white wine
1/4 teaspoon dried basil
1 pinch dry mustard
fresh ground pepper
1 cup cooked ham, cut in thin strips
1/4 cup grated parmesan cheese

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

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

FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE



Fiddlehead Ferns and Shrimp over Linguine image

Also known as the Ostrich fern is a Maine delicacy that appears in the early April and May. The botanical name for the ostrich fern is Matteuccia struthiopteris. Gather your fiddleheads in early spring, as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Be sure to cook fiddleheads thoroughly before eating (boil them for at least 10 minutes.

Provided by Rita1652

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fiddlehead (thin asparagus my be used)
6 ounces linguine (cook as directed or pasta of choice)
6 cups water
1 3/4 lbs shrimp, peeled and deveined
1 teaspoon butter or 1 teaspoon olive oil
2/3 cup onion, chopped
1/2 cup red bell pepper, diced
1/2 lb fresh mushrooms, sliced
4 garlic cloves, minced
1 teaspoon fresh thyme
1/4 teaspoon pepper
salt
2 tablespoons lemon juice

Steps:

  • Cut off ends of fiddleheads; Remove scales and wash thoroughly.
  • Cook fiddleheads in boiling water for ten minutes and drain.
  • In a nonstick skillet heat then add oil or butter and melt.
  • Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
  • Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
  • Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
  • Sprinkle lightly with extra virgin olive oil if desired.

Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.9, Cholesterol 259.4, Sodium 310.5, Carbohydrate 30.4, Fiber 1.9, Sugar 2.6, Protein 36.4

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