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.
SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
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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. …
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Reviews 5Category Main Course, Salad, Side DishCuisine North AmericanTotal Time 30 mins
- If using chicken: brush on dijon mustard, and cook in grill for about 7 minutes on each side or until chicken is no longer pink in the middle. Slice and set aside.
- Place the black berries in blender with water and process for 3 minutes , strain pureed berries through fine sieve and discard seeds, setting aside the blackberry puree.
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SPRING FIDDLEHEAD & SAUSAGE PENNE - EARTH, FOOD, AND FIRE
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- Saute the Italian sausage, julienne onion, and chopped garlic in a pan with some butter. Keep the ingredients moving, either by shaking the pan or stirring, to prevent them from burning as the sausage browns.
FIDDLEHEAD SPRING PASTA RECIPE BY JOSH KRONER
From thedailymeal.com
4.4/5 (7)Estimated Reading Time 2 minsServings 6Published 2013-05-07
- 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.
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- 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.
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FIDDLEHEAD SHRIMP SCAMPI - CLOSET COOKING
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Blanch the cleaned, picked-over fiddleheads in a large pot of lightly salted water for about 1 minute. Drain and rinse under cold water. Heat the butter in a skillet and saute the garlic and shallots until aromatic but not browned. Add fiddleheads and saute another 1 to 2 minutes. Season with lemon juice and salt and pepper, and serve immediately.
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FIDDLEHEAD FERN - LETSHEATIT
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Sauté the ramp stems for 4 to 5 minutes in the browned butter. The stems will flavor the butter. Cook them over medium heat for about 4 minutes. Amy Traverso. Drain the cooked fiddleheads and add them to the skillet with the butter and ramps. Sauté for 3 or 4 minutes to blend the flavors, then serve. Fiddleheads, simply cooked.
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FIDDLEHEAD SPRING PASTA | RECIPE | SPRING PASTA, SPRING ...
Mar 18, 2014 - Fiddlehead Spring Pasta. Mar 18, 2014 - Fiddlehead Spring Pasta. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore • Food And Drink • Special Diet • Healthy Recipes • Vegetarian Fast Food. ...
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SPRING FIDDLEHEAD PASTA
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First Nations people used fiddleheads not only for food, but also as a medicine against worms and parasites. There is an annual fiddlehead festival in Maine, USA. Maliseet Indians of New Brunswick, Canada, where known to use fiddlehead fern as medicine against malaria and believed it was good to eat it to pure the body of toxins and impurities. New Brunswick is …
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FIDDLEHEAD PASTA BEST RECIPES - COOKINGTODAY.NET
A great way to use fiddlehead ferns. A very tasty late-spring salad. If you can't get fiddleheads you can always use green beans. This salad is great for a BBQ, picnic, or potluck! Provided by Shannon O'Keefe. Categories Salad 100+ Pasta Salad Recipes Cucumber Pasta Salad Recipes
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Jun 11, 2014 - Fiddleheads are a seasonal treasure only available to us in the month of May. They quite literally are ferns that have not yet opened. In New England, we are lucky to have the right climate for these beauties. Perhaps it is their exotic appearance, short window of availability, or their asparagus-like taste, but every time I…
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SPRING FIDDLEHEAD PASTA BEST RECIPES
Spring Fiddlehead Pasta Best Recipes FIDDLEHEAD PASTA. 2009-05-05. 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. Ingredients: 1/2 lb …
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STEP TWO. Boil a pot of water with a pinch of salt. Add fiddleheads and cook for approximately 10 minutes. Step Three. Drain fiddleheads and pat dry. Drizzle olive oil, salt and pepper to taste, or scroll down to see our favourite recipes! Here’s a tip! Store fiddleheads in a bowl of water in the fridge for optimal shelf life.
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Fiddlehead Pasta Recipe - Food.com tip www.food.com. 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 ...
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This light and easy to assemble fiddlehead pasta recipe perfect for a quick lunch or supper. May 21, 2018 - Take advantage of seasonal produce, especially when it's as short lived as fiddleheads! This light and easy to assemble fiddlehead pasta recipe perfect for a quick lunch or supper. Pinterest . Today. Explore. When autocomplete results are available use up and down …
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Spring Fiddleheads and Sweet Peppers. This is a great recipe for those delicious fiddleheads that we can only enjoy fresh in the spring. Leftovers are great in an omelet or added to scrambled eggs for breakfast. 148 calories; protein 6g; carbohydrates 10.6g; fat 10.7g; sodium 3.4mg. prep:15 mins. cook:20 mins. total:35 mins. Servings:2. Yield:2 cups. Ingredients. ½ pound …
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Jun 8, 2012 - Fiddleheads are a seasonal treasure only available to us in the month of May. They quite literally are ferns that have not yet opened. In New England, we are lucky to have the right climate for these beauties. Perhaps it is their exotic appearance, short window of availability, or their asparagus-like taste, but ever…
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FOOD SAFETY TIPS FOR FIDDLEHEADS - CANADA.CA
Fiddleheads are the young shoots of the ostrich fern and fresh fiddlehead ferns are only available in the spring and the rest of the year they can be found frozen. Cleaning . Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible. Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt. …
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8 FIDDLEHEAD RECIPES TO RELISH THE SEASON | ALLRECIPES
<p>Try this fiddlehead pasta salad for lunch, side dish, or light springtime supper. "Got fresh fiddleheads yesterday from market and made this salad for lunch. It was marvelous. I wouldn't change a thing," says reviewer 123becky.</p> Also try: Clam and Fiddlehead Pasta
From allrecipes.com
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WHAT ARE FIDDLEHEAD FERNS AND HOW ARE THEY USED?
Fiddleheads and Food Safety . The most important thing to remember when it comes to fiddleheads is that they need to be cooked. Fiddleheads have been linked to cases of severe food poisoning caused by what is believed to be some sort of toxin in the fiddleheads . Although the exact nature of the toxin is unknown, cooking seems to render it harmless. …
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See also: Fiddlehead Trivia A New England Delicacy; Recipes below Fiddlehead ferns are the young fronds, (leaves divided into multiple sections), of the ostrich fern. Prior to blooming the fronds are coiled up on themselves and resemble the end of a fiddle, hence the name. They are available for about a month in early spring. Start looking for ...
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Rinse the fiddleheads to clean and remove any small brown ends or dirt on the surface. 2. Bring two saucepans with salted water to a boil. 3. Blanch them in the first pan for 1 to 2 minutes, then repeat in the second pan. 4. The fiddleheads are now ready to be sautéed in butter or cooked in one of the recipes below.
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Mar 14, 2015 - Fiddlehead Spring Pasta. Mar 14, 2015 - Fiddlehead Spring Pasta. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Special Diet. Healthy Recipes. Vegetarian Fast Food ...
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Reserve 1/2 cup of the pasta water and drain the pasta. Step 2. Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside. Step 3. 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 ...
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