Best 2 Fiddlehead Pasta Recipes

Immerse yourself in the delightful world of fiddlehead ferns, a unique and seasonal delicacy, with our curated collection of fiddlehead pasta recipes. These culinary gems, known for their distinctive fiddle-shaped heads, offer a symphony of flavors and textures that will tantalize your taste buds.

Our recipes showcase the versatility of fiddleheads, allowing you to explore a range of culinary creations. From the classic sautéed fiddleheads with garlic and butter, a simple yet elegant side dish, to the more elaborate fiddlehead carbonara, where fiddleheads intertwine with crispy pancetta, creamy sauce, and al dente pasta, each recipe promises a unique gastronomic experience.

For those seeking a lighter option, the fiddlehead pesto pasta offers a burst of freshness, with fiddleheads, basil, pine nuts, and Parmesan cheese combining to create a vibrant sauce that perfectly complements your favorite pasta. And for a hearty and comforting meal, try the fiddlehead and sausage pasta, where fiddleheads mingle with savory sausage, sun-dried tomatoes, and a rich tomato sauce, resulting in a dish that is both satisfying and flavorful.

No matter your culinary preferences, our fiddlehead pasta recipes are sure to delight and inspire. Embrace the fleeting seasonality of fiddleheads and embark on a culinary adventure that celebrates the beauty and bounty of nature's gifts.

Let's cook with our recipes!

FIDDLEHEAD FERNS AND ANGEL HAIR PASTA

Fiddlehead Ferns and Angel Hair Pasta image

Provided by Emeril Lagasse

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 pound fiddlehead ferns
1 pound angel hair pasta
3 tablespoons olive oil
2 green onions, thinly sliced
1 teaspoon red pepper flakes
1 tablespoon truffle oil
Salt and freshly ground pepper
Grated Parmesan, for garnish
Essence, recipe follows, for garnish
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

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.

FIDDLEHEAD PASTA

Fiddlehead Pasta image

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 fiddlehead ferns
6 ounces penne pasta
1 teaspoon tsps salt, plus
1/4 teaspoon salt
1/4 cup olive oil
1 garlic clove, crushed
1/4 cup parmesan cheese, grated, plus more for serving
1/4 cup dried cranberries
hot pepper (optional) or cayenne pepper (optional)

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.

Tips:

Choose fresh fiddleheads: Look for fiddleheads that are tightly curled and have a bright green color. Avoid any fiddleheads that are wilted or have brown spots.
Clean the fiddleheads properly: Fiddleheads can be gritty, so it's important to clean them thoroughly before cooking. Rinse them under cold water and then trim the tough ends.
Cook the fiddleheads briefly: Fiddleheads only need to be cooked for a few minutes, otherwise they will become tough. Sauté them in butter or olive oil until they are just tender.
Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Pasta that is too soft will become mushy when mixed with the fiddleheads.
Add plenty of flavor: Fiddleheads have a mild flavor, so it's important to add plenty of other flavors to the dish. Use garlic, onion, herbs, and spices to create a flavorful sauce.

Conclusion:

Fiddlehead pasta is a delicious and easy-to-make dish that is perfect for spring. With its vibrant green color and delicate flavor, fiddleheads add a unique touch to this classic pasta dish. Whether you're using fresh or frozen fiddleheads, be sure to follow these tips to create a delicious and memorable meal.