Fiddlehead Ferns And Shrimp Over Linguine Recipes

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP

Steps:

• Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
• Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
• Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
• Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

SAUTEED FIDDLEHEAD FERNS (BASIC RECIPE)

Steps:

• Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well.
• Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit.
• Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit.
• Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted.
• Add the fiddleheads and sauté, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.

DEEP FRY THOSE FIDDLEHEAD FERNS

Steps:

• Wash and clean all brown spots off ferns. Trim stems.
• Blanch by putting them in boiling water for 2 minutes then into ice water to stop the cooking.
• Mix flour, salt and baking powder in small bowl.
• Stir in oil and milk.
• Beat to a smooth, creamy consistancy but do not overbeat.
• Heat 1/2 cup oil in small skillet over high heat.
• Dip fiddleheads in batter, then inot hot fat.
• Turn over until golden brown on both sides.
• Drain on paper towels.
• Serve hot.

SHRIMP AND FIDDLEHEAD

Steps:

• Cut off ends of fiddleheads.
• Remove scales and wash thoroughly.
• Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
• Drain well, and set aside.
• Cook fiddleheads in boiling water for ten minutes.
• Drain.
• Coat a large, nonstick skillet with cooking spray; add margarine.
• Heat until margarine melts.
• Add onion and green pepper and sauté until crisp-tender.
• Stir in fiddleheads.
• Meanwhile, cook pasta as directed, without salt or oil.
• Drain well, set aside and keep warm.
• Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
• Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
• Stir in shrimp and lemon juice; cook until heated through, stirring often.
• Place pasta on a large platter.
• Spoon shrimp mixture on top.
• Serve immediately.

FIDDLEHEAD FERNS

Steps:

• Clean your Fiddleheads in cold water.
• Steam over boiling water for 5 minutes, remove and dash under cold water.
• Spray a skillet with Pam or pour in 1 tbsp oil.
• Heat pan over medium heat and saute the onions until translucent.
• Add the garlic, continue cooking for 2 minutes.
• Add pine nuts and Fiddleheads.
• Saute until Fiddleheads are heated through (approx 5 minutes).
• squeeze the lemon juice over the Fiddleheads and serve.

SAUTE THOSE FIDDLEHEAD FERNS

Steps:

• Wash fiddleheads, cut off ends, remove any brown spots.
• Boil in salted water for 10 minutes.
• Saute onions in oil for 3 minutes.
• Add mushrooms, garlic and ferns.
• Saute for 5 minutes.
• Stir in Sundried tomatoes.
• Add salt and pepper to taste.
• Turn heat to low.
• Cover and cook for 5 minutes.

FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE

Steps:

• Cut off ends of fiddleheads; Remove scales and wash thoroughly.
• Cook fiddleheads in boiling water for ten minutes and drain.
• In a nonstick skillet heat then add oil or butter and melt.
• Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
• Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
• Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
• Sprinkle lightly with extra virgin olive oil if desired.