FIDDLEHEAD LEMON PASTA
Provided by Adrianna Adarme
Number Of Ingredients 12
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
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.
CREAMY CHICKEN AND FIDDLEHEADS
A delicious and different way to serve fiddlehead ferns. This is easy to make and a great main dish for company.
Provided by Lana
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight.
- Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside.
- Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm.
- Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes.
- Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.
Nutrition Facts : Calories 339.3 calories, Carbohydrate 25.5 g, Cholesterol 67.2 mg, Fat 12.6 g, Fiber 0.3 g, Protein 27.8 g, SaturatedFat 2.3 g, Sodium 670.5 mg, Sugar 16 g
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
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- 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.
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