Description
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).
Ingredients
- Fiddlehead Ferns
- Penne Pasta
- Salt
- Olive Oil
- Garlic Clove
- Parmesan Cheese
- Dried Cranberries
- Hot Pepper
Instructions
- 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
- 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