Recipe: Garlic-Herb Papparadelle with Fiddlehead Ferns and Tomatoes
According to Wikipedia, fiddlehead ferns, named after the scroll of a violin, are the unfurled fronds of a fern, available fresh only in the spring. In Indonesia, fiddleheads are sometimes cooked with coconut milk, peppers, lemongrass, galangal and turmeric leaves. In Korea they may be found as a component in bibimbap. In North America they are often blanched and eaten, like asparagus, with lemon-butter sauce or hollandaise.
Yield: 2-3 main course servings
- 2 cups fiddlehead ferns, washed
- 3 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes
- 8 ounces paparadelle, such as Al Dente Garlic-Herb Papparadelle
- Parmesan Reggiano
1. Bring two large pots of salted water to a boil. In one pot, blanche fiddleheads, as you would fresh asparagus, 2-3 minutes or until crisp-tender. Drain in colander and reserve. Meanwhile, bring a large pot of salted water to a boil and cook noodles according to package instructions, or until they are tender yet firm. Drain and toss with 1 tablespoon olive oil so they don't stick together.
2. Heat remaining olive oil in a large sauté pan to medium heat. Add tomatoes to pan and cook until they are just beginning to wrinkle. Add fiddleheads to pan and continue cooking until tomatoes are just beginning to collapse and release their juices.
3. Toss vegetables with pasta. Season to taste with kosher salt, freshly ground pepper and Parmesan and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 10, 2011.