By Seth Fera-Schanes
Fiddlehead ferns are a versatile ingredient, well suited for a range of dishes. They require minimal preparation and offer a fresh taste with a nice crunchy texture.
I put this dish together which first appeared on The Refined Chef website. It is a simple pasta preparation consisting of a light sauce made with blanched fiddleheads and lightly sauteed cherry tomatoes. Lemon zest is added to brighten the dish and grated parmesan rounds everything out.
I would serve as a light lunch on the weekend and pair it with Prosecco or a Sauvignon Blanc.
[Editors Note: don’t just go into the woods and pick baby ferns because you can get sick. Only purchase from a reputable farmer’s market or Whole Foods if they are in stock.]
Fiddlehead Ferns with Cherry Tomatoes
Cook time: 10 minutes
1/2 cup fiddleheads – cleaned and blanched
1 cup cherry tomatoes – halved
1 medium onion – chopped
4 garlic cloves – diced
1 tsp lemon zest
Pinch of red pepper flakes (optional)
Grated Parmesan cheese
Olive oil
Salt and pepper to taste
Prepare pasta according to directions on package.
Fiddleheads:
Clean and trim ends of fiddleheads. Add to a pot of boiling water and blanch for 1-2 minutes. Drain and run under cold water to stop cooking process and set aside.
In a saute pan over medium heat, add 2 tbsp olive oil. Add chopped onions and pinch of red pepper flakes if you would like a little heat. Cook for 1-2 minutes but do not brown. Add diced garlic and cook for 1 additional minute. Add halved cherry tomatoes and cook for 4-6 minutes stirring occasionally. Add blanced fiddleheads and cook for another 1-2 minutes.
Remove from heat and add a little lemon zest over the top.
Plate cooked pasta and spoon fiddlehead and tomato mixture over the top. Add Parmesan cheese and serve.
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Categories: Local Food and Seasonal Ingredients
