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!
