fiddlehead pasta

Growing up we ate fiddleheads pretty often.  They are a spring treat, a sign that spring has come to stay for another year.  They are a pretty simple veggie, just the furled frond of a fern. They taste similar to asparagus (at least to me) They are free, if you are willing to find them and pick them.  They are packed with vitamins, minerals, omega-3 and omega-6 fatty acids.  All in all a super food.  Now the only way I had ever had them is steamed, served with apple cider vinegar and salt and pepper.  Not to shabby.  But, it gets a little old.  So I went in search of another recipe.  I found the following recipe on foodnetwork.com.

Fiddlehead Ferns and angel hair pasta
*if you can't find fiddleheads, try aparagus!!
Yeild: 4 servings

Ingredients:

1 pound fiddlehead

1 pound angel hair pasta

3 tablespoons olive oil

2 green onions, thinly sliced

1 teaspoon red pepper flakes

1 tablespoon worscheshire sauce

Salt and freshly ground pepper

Grated Parmesan, for garnish

*Essence, recipe follows, for garnish

 

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).  You can use frozen fiddleheads if you have them.  Either thaw them and blanch them or put them in the boiling water and cook about 2-3 minutes more.

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.

*The Essence is a particular part of Emeril's recipe.  It's not strictly necessary but is really delicious if you decide to use it.  The recipe for Essence is as follows.

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
Combine all ingredients thoroughly. Store in a small jar or a ziplock.

If you decide to use asparagus, just cut it into bite sized pieces and then blanch it.