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.
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.
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
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.
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
More about "fiddleheads and pasta recipes"
FIDDLEHEAD SPRING PASTA RECIPE BY JOSH KRONER - THE …
From thedailymeal.com
4.4/5 (7)Estimated Reading Time 2 minsServings 6Calories 706 per serving
- 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.
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA - O‘AHU FRESH
From oahufresh.com
SPRING FIDDLEHEAD & SAUSAGE PENNE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
FIDDLEHEAD PRIMAVERA PASTA - BITE
From bitebymichelle.com
MOREL AND FIDDLEHEAD PASTA WITH RAMP BUTTER - RECIPE - THE …
From theintrepideater.com
MAINE SHRIMP AND FIDDLEHEAD PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
FIDDLEHEAD RECIPE PASTA - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
8 FIDDLEHEAD RECIPES TO RELISH THE SEASON | ALLRECIPES
From allrecipes.com
FIDDLEHEAD AND SHRIMP PASTA | CANADIAN LIVING
From canadianliving.com
FIDDLEHEAD PASTA PRIMAVERA | CANADIAN LIVING
From canadianliving.com
FIDDLEHEAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE - SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP - LCBO
From lcbo.com
12 FIDDLEHEAD RECIPES TO CELEBRATE SPRING - BACON IS MAGIC
From baconismagic.ca
38 FIDDLEHEAD RECIPES IDEAS - PINTEREST
From pinterest.ca
CHORIZO AND FIDDLEHEAD PASTA SALAD | RICARDO
From ricardocuisine.com
RECIPES – FORAGEGIRL FIDDLEHEADS
From foragegirl.com
MARTIN’S FAMILY FRUIT FARM — FIDDLEHEAD PASTA TOSS
From martinsapples.com
RAMP TOP PASTA WITH MORELS AND FIDDLEHEADS
From saltandspine.com
10 FERN-TASTIC WAYS TO EAT FIDDLEHEADS — SKAGIT VALLEY FOOD CO-OP
From skagitfoodcoop.com
SPRING PASTA WITH FIDDLEHEADS - THE CULINARY CHASE
From theculinarychase.com
BASIC SAUTéED FIDDLEHEADS | RICARDO
From ricardocuisine.com
FETTUCCINI WITH FIDDLEHEADS AND BOCCONCINI | METRO
From metro.ca
RECIPE: ORECCHIETTE WITH FIDDLEHEADS - THE GLOBE AND MAIL
From theglobeandmail.com
HOW TO MAKE FIDDLEHEAD FERNS WITH PAPPARDELLE PASTA
From spoonuniversity.com
FIDDLEHEADS WITH CREAMY BUTTER SAUCE | KITCHEN FRAU
From kitchenfrau.com
SPRING FIDDLEHEAD AND MUSHROOM PASTA - HEALTHY LIVING
From healthylivingmarket.com
SPRING FIDDLEHEAD PASTA RECIPE
From crecipe.com
FIDDLEHEAD LEMON PASTA - A COZY KITCHEN
From acozykitchen.com
RETURN OF THE FERN: NEW REASONS TO TOAST FIDDLEHEAD SEASON IN NEW ...
From cbc.ca
FIDDLEHEAD & MOREL MUSHROOM PASTA | RECIPES - FRESH CITY
From freshcityfarms.com
FIDDLEHEAD FERNS AND ANGEL HAIR PASTA – RECIPES NETWORK
From recipenet.org
FIDDLEHEAD FERN AND CAPER PASTA - HONEST COOKING - RECIPES
From honestcooking.com
SPRING FIDDLEHEAD PASTA – RECIPES NETWORK
From recipenet.org
SPAGHETTI WITH FIDDLEHEADS AND ARTICHOKES RECIPE
From farmersalmanac.com
FIDDLEHEAD LEMON PASTA RECIPE - OFF THE MUCK MARKET
From offthemuck.com
FIVE FERNTASTIC FIDDLEHEAD RECIPES | BLOG - FRESH CITY FARMS
From freshcityfarms.com
FIDDLEHEADS AND ASPARAGUS MAKE THIS MAINE SPRING PRIMAVERA …
From bangordailynews.com
PASTA WITH RAMPS, FIDDLEHEADS, AND SAUSAGE - TINY URBAN KITCHEN
From tinyurbankitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love