Recipe: Fiddleheads, Fiddleheads (Pasta…)

6 Jun

Oh, the fiddlehead. What a strange little veggie. I had literally never seen them until a few weeks ago when I walked into Whole Foods and they were situated right in front of the produce section. I thought they were very cool looking, and the sign said that they tasted like asparagus. Plus, they were LOCAL! Hooray! I bought about 1/2lb ish.

I read a few articles about how best to prepare and cook them. I don’t usually have to do this but these little buggers are baffling. Plus the Whole Foods sign had warned about them being slightly poisonous if eaten raw, and I didn’t want to take any chances.

At least one of the articles said to trim the outer stem up to the coil, and then to cook them it was recommended that you steam them first, then stir fry in butter or olive oil and herbs, garlic, what have you.

Trim. If your fiddleheads have long handle-like stems, cut them to just where they begin to tightly coil. Discard the stems.

Rinse the coils with some water, because they can have little particle bits caught in them.

Steam them using a veggie steamer if you have one. If you don’t, that’s ok. You can just put them in a frying pan with a very little bit of water-let the water boil then put in the fiddleheads and cover with a lid. If you’re using a veggie steamer, fill a pot with an inch or two of water, put your fiddleheads in the steamer basket, put the steamer basket in the pot and set the pot at medium-high and cover.

Veggie steamer! So Sci-fi.

I steamed them for about 10-12 minutes, and I think that was too long. I would go for 7.

I made them into pasta, and it was quite delicious. If you want to go this route, have some water boiling for pasta. Boil whatever kind of pasta you like according to the package directions, but shave 2-3 minutes off of the cooking time.

When the fiddleheads are done steaming, put them in a big frying pan with about 2 TB olive oil, 1-2 tsp garlic, some parsley, about 1tsp lemon, and salt to taste. Stir fry them around for a minute or so, then add the cooked pasta and 1C chicken broth (or veggie broth if you want to keep it vegetarian-friendly). Keep it on medium-high heat and cook until the broth has reduced to about 1/2-1 inch.

Serve with lots of parmesean cheese and pepper.

Yummy yum yum!

❤ Stef

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One Response to “Recipe: Fiddleheads, Fiddleheads (Pasta…)”

  1. Brian @ A Thought for Food June 7, 2010 at 7:44 pm #

    Finally… the fiddleheads posting! I absolutely love that you made these and thank you for informing people of how to prep them more thoroughly than I did.

    I miss my fiddleheads (I don’t think they are available anymore… unless you know of a secret stash somewhere) and this dish is bringing back lots of memories.

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