Best 3 Fiddleheads And Pasta Recipes
Embark on a culinary journey with fiddleheads, a unique and delectable wild vegetable, in a harmonious blend of pasta dishes. Discover the magic of fiddleheads' earthy flavor and tender-crisp texture as they intertwine with various pasta shapes and a symphony of ingredients. From the classic combination of fiddleheads and bacon to the vibrant pesto sauce, each recipe offers a distinct taste experience. Get ready to savor the delicate flavors of spring with these fiddlehead pasta recipes, sure to become favorites in any kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PASTA SALAD WITH FIDDLEHEADS, BACON, AND SUN-DRIED TOMATOES
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
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the fusilli at a boil until tender yet firm to the bite, about 12 minutes; drain. Drizzle 1 tablespoon olive oil into drained pasta; stir to coat.
- Bring a saucepan of lightly salted water to a boil. Cook the fiddlehead ferns at a boil until tender, 3 to 5 minutes; drain. Rinse the fiddleheads in cold water to stop from further cooking; drain.
- Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon once cool enough to handle.
- Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
- Combine sun-dried tomatoes, egg yolk, Dijon mustard, lemon juice, and garlic in a bowl. Stream about 1/3 of the vegetable oil into the mixture while whisking vigorously until the mixture begins to emulsify. Stream the remainder of the olive oil into the dressing while whisking; season with salt and pepper.
- Pour the dressing onto the pasta mixture; stir to coat.
Nutrition Facts : Calories 749.7 calories, Carbohydrate 107.3 g, Cholesterol 29.3 mg, Fat 27.7 g, Fiber 5.4 g, Protein 22.1 g, SaturatedFat 4.3 g, Sodium 224.2 mg, Sugar 6.6 g
WHOLE WHEAT PASTA WITH SMOKED CLAMS AND FIDDLEHEADS
Fiddleheads give this dish nice texture and lots of visual appeal. Make sure to boil them a minimum of 10 minutes, as there is a history of undercooked fiddleheads leading to unpleasant endings to an otherwise nice evening. The smoked clams add a unique flavor.
Provided by donnacim
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the fiddleheads into a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. The water will turn brown. Drain, and set aside.
- While the fiddleheads are boiling, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the garlic until fragrant, then stir in the smoked clams. Stir in the drained fiddleheads, white wine, and salt. Cook until heated through, about 5 minutes. Toss with spaghetti, and serve with Parmesan cheese.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 42 g, Cholesterol 25.7 mg, Fat 15.6 g, Fiber 6.4 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 407.7 mg, Sugar 2.1 g
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
Tips:
- Choose fresh fiddleheads: Look for fiddleheads that are tightly coiled and have a bright green color. Avoid any that are brown or wilted.
- Clean fiddleheads properly: Rinse fiddleheads thoroughly under cold water to remove any dirt or debris. Then, trim the tough ends and remove any brown or damaged leaves.
- Cook fiddleheads thoroughly: Fiddleheads should be cooked thoroughly before eating to remove any potential toxins. You can boil, sauté, or roast them.
- Pair fiddleheads with complementary flavors: Fiddleheads have a slightly bitter taste, so they pair well with rich and flavorful ingredients such as bacon, cheese, and garlic.
- Experiment with different recipes: There are many different ways to cook fiddleheads. Try sautéing them with garlic and olive oil, adding them to a pasta dish, or using them in a soup or stew.
Conclusion:
Fiddleheads are a delicious and nutritious spring vegetable that can be enjoyed in a variety of dishes. They are a good source of fiber, vitamins, and minerals, and they have a unique flavor that is both bitter and sweet. If you are looking for a new and exciting way to add fiddleheads to your diet, try one of the recipes in this article. With their delicate flavor and versatility, fiddleheads are sure to become a new favorite.
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