Serving
(click to enlarge)

 Fern Fiddleheads
Euro/American
Serves:
Effort:
Sched:
DoAhead:		 2 side
**
20 min
No
The basic recipe closely follows one published by the LA Times test kitchen. My pasta variation makes more efficient use of an expensive ingredient.





1/2
1
1
1
tt 		#
T
T
T
T 		Fiddleheads
Butter or Olive Oil
Parsley
Chives
Salt & Pepper
  1. Trim FERN stem ends and rub off brown chaff, rinse thoroughly in a bowl of water and drain.
  2. Chop PARSLEY and CHIVES fine, mix.
  3. Bring a pot of lightly salted water to a boil, drop in Ferns and cook for no more than 4 minutes. Drain and refresh immediately in ice water.
  4. Heat BUTTER in a sauté pan until it foams, then stir in the fiddleheads an fry stirring until heated through. Stir in Parsley mix and serve immediately.
Now lets stretch those expensive fiddleheads.





 1/2
3
3
3
tt 		#
T
T
T
T 		Fiddleheads
Butter or Olve Oil
Parsley
Chives
Salt & Pepper
Pasta (pennette)
  1. Prepare FERNS and HERBS as above except blanch the ferns in your salted pasta cooking water, scooping them out into the ice water.
  2. Bring your pasta water back to a boil and add PASTA. Turn down heat, cover and cook until just done.
  3. When pasta is nearly done, heat BUTTER in a sauté pan and cook fiddleheads as above, mix in herbs and hold warm.
  4. Drain the pasta, return to the pot and stir in the Fiddleheads along with their butter and herbs. Serve hot.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
gsv_fiddlehead1 ! 060502 lat
©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted