Tuesday, May 5, 2009

Fiddlehead Pasta Primavera

Farmers Market season opening was Saturday and it was so great seeing my regular vendors buddies and a few new faces. We have a great new artisan cheese maker offering an assortment of cave aged seasoned cheddars, and some herb and spicy cheese spreads, grass fed beef, veal, organic veggies as well as fiddleheads. Our fiddlehead season is so short but they are just so delicious that I picked up 4 pounds that I made primavera with and froze the rest. You can add any veggies you prefer to this dish. I also picked up some hot Italian sausage from another vendor friend that we grilled and added it sliced to the dish.

Fiddlehead Pasta Primavera

1 pound fiddleheads
1/2 cup sliced black olives
1/4 cup butter & 1/4 cup olive oil
5 cloves garlic, minced fine
2-4 minced shallots
cherry or Roma tomatoes chopped
1/2 can chicken broth
1/4 cup dry white wine
2 tablespoons fresh squeezed lemon juice
Rosemary, thyme, salt & ground pepper to taste

Blanche the cleaned, picked-over fiddleheads in a large pot of water for about 1 minute. Drain and rinse under coldwater. Heat the butter in a skillet and saute garlic, shallots until aromatic but not browned. Add wine,fiddleheads, Roma tomatoes, olives and 1/2 can chicken broth and saute another 1 to 2 minutes. Season with herbs and lemon juice, and serve immediately over linguini or angelhair pasta along with plenty of grated cheese. You might enjoy some of my other fiddlehead recipes here. Enjoy!


Scintilla @ Bell'Avventura said...

I have never heard of nor seen 'fiddleheads. Do you know what the name is in Italian?

YankeeSoaper said...

Hi Scintilla.. sorry, no I don't, but after a quick google translator it came up with "fiddlehead felci or struzzo felci " Hope this helps.
Fiddleheads are the young ostrich fern before it unfolds and tastes a bit like wild asparagus...but even better. ;)

~~louise~~ said...

What a delightful recipe! I'm crazy about fiddleheads. I just wish they were around longer.

I still remember the first time I ever had them. I was traveling the back roads of Tennessee, when I stopped to get gas, an "old timer" was cookin' them up in between pumping and invited me to join him when I told him I had never seen them before. Cherished memory:)

Karen said...

I was going to ask what they taste like... have never eaten them... or seen them! I'm sure I would like them. Aren't farmers markets fun???

YankeeSoaper said...

Thanks Louise! I'd have to agree on their very short season, but it just gives us something to look forward to each spring.

YankeeSoaper said...

They are pretty yummy Karen.. sort of wild asparagus with a slight almond nut flavor. You can order them jarred, but we prefer the fresh.

Anonymous said...

Hope you haven't been working too hard friend. Thinking of you and sending big hugs!

Jamie said...

I have no idea what fiddleheads are but this dish looks scrumptious anyway!I love pasta primavera!I also love farmer's markets and yours sounds a doozy with really fabulous stuff.

YankeeSoaper said...

Just the daily grind Maryann! TY 4 hugs xoxo

YankeeSoaper said...

Thanks Jamie! I'm happy to read you are a farmers market shopper! :)


Hi! I am new to your blog. I have also made a primavera with fiddleheads. I love these wild vegetables.
I just started a new blog called Fiddlehead. I linked to yours because I know I'm going to want to try some of your recipes -- I hope that's okay!

Anna said...

Jady I just love this.... making it now as I type... thank you for sharing this...