Fiddlehead Ferns

FiddleHead Ferns

The fiddlehead is not a species itself, but rather the name given to the stage of a wild fern that is the edible young curled green veggy you see to the left. They are a New England treat and only are available for foraging in the early spring. Around the world in seasonal forests they can be a number of ferns, but I believe that in New England, what we mostly eat are baby ostrich ferns, which amazingly end somewhere around 4 feet tall by mid summer!

My favorite recipe for fiddleheads is from none other than Emeril. I use bowties instead. His recipe is as follows:

Ingredients

•1 pound fiddlehead ferns

•1 pound angel hair pasta

•3 tablespoons olive oil

•2 green onions, thinly sliced

•1 teaspoon red pepper flakes

•1 tablespoon truffle oil

•Salt and freshly ground pepper

•Grated Parmesan, for garnish

•Essence, recipe follows, for garnish

Directions

In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).

Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.

Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

•2 1/2 tablespoons paprika

•2 tablespoons salt

•2 tablespoons garlic powder

•1 tablespoon black pepper

•1 tablespoon onion powder

•1 tablespoon cayenne pepper

•1 tablespoon dried oregano

•1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup