Best Fiddlehead Ferns And Shrimp Over Linguine Recipes

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SPRING FIDDLEHEAD PASTA



Spring Fiddlehead Pasta image

Here's a dish that turns a modest amount of fiddlehead ferns into a meal (or a nice first course). Ricotta, butter and some of the starchy pasta-cooking water make a creamy sauce. Lemon and pepper give all that richness a little pizzazz. If you have a chunk of sharp pecorino on hand, pass it with a grater at the table.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
12 ounces fusilli pasta
3/4 cup ricotta cheese
Zest and juice of 1 lemon
Freshly ground black pepper
6 tablespoons unsalted butter
2 1/2 cups fiddlehead ferns

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.

SHRIMP AND FIDDLEHEAD



Shrimp and Fiddlehead image

Make and share this Shrimp and Fiddlehead recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fiddlehead
6 ounces linguine, uncooked
6 cups water
1 3/4 lbs shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 lb fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 288, Fat 3, SaturatedFat 0.6, Cholesterol 257.7, Sodium 361.7, Carbohydrate 29.6, Fiber 1.8, Sugar 2.3, Protein 36.3

FIDDLEHEAD FERNS



Fiddlehead Ferns image

These are not my favorite vegetable but when I see them fresh I can't resist buying some. I like garlic with them and added onions. The Pine nuts are optional. You may like to sprinkle on some Parmesan cheese . Clean them well before using in cold water. I like my veggies still crisp so I suggest 5 minutes steaming but if you like your veggies soft the steam for 12 minutes. Fiddleheads are very healthy loaded with Iron.

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups fiddlehead ferns, cleaned
spray Pam cooking spray or 1 tablespoon oil
2 garlic cloves, smashed
3/4 cup onion, chopped
4 tablespoons pine nuts (optional)
2 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 33.4, Fat 0.1, Sodium 2.5, Carbohydrate 8.3, Fiber 1, Sugar 3, Protein 0.8

FIDDLEHEAD FERNS AND ANGEL HAIR PASTA



Fiddlehead Ferns and Angel Hair Pasta image

Provided by Emeril Lagasse

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 17

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
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

Steps:

  • 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.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP



Spaghettini With Fiddleheads and Shrimp image

Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink.

Provided by Leslie

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups fresh fiddleheads
12 ounces spaghettini or 12 ounces linguine
2 tablespoons butter
1 cup sliced leek, white and pale green parts
1/2 cup dry white wine
1 cup whipping cream
1 lb uncooked shrimp, shelled
salt & freshly ground black pepper
2 tablespoons chopped fresh chives or 2 tablespoons basil

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.

Nutrition Facts : Calories 723.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 317.6, Sodium 327.4, Carbohydrate 69.5, Fiber 3.2, Sugar 2.8, Protein 36.5

DEEP FRY THOSE FIDDLEHEAD FERNS



Deep Fry Those Fiddlehead Ferns image

Found this on the net and am trying to get it posted before the season is over, so I haven't tried them yet lol

Provided by CoolMonday

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups fiddleheads, ferns (washed, cleaned, blanched)
1 cup all-purpose flour
1/4 teaspoon salt (or to taste)
1 teaspoon baking powder
3 teaspoons vegetable oil
1 cup milk
1/2 cup vegetable oil

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.

Nutrition Facts : Calories 424.1, Fat 33.2, SaturatedFat 5.4, Cholesterol 8.5, Sodium 266.6, Carbohydrate 27, Fiber 0.8, Sugar 0.1, Protein 5.2

SAUTE THOSE FIDDLEHEAD FERNS



Saute Those Fiddlehead Ferns image

Fiddlehead Fern is picked in the spring when they just pop out of the ground and are still curled looking like the head of a violin. They grow in the northeastern part of the USA and in eastern Canada. Being in Nevada I never expected to see these luscious delicacies again but you can see I was wrong. Trader Joe's had them and I grabbed a package very quickly. The recipe is one I just put together with what I had available. Didn't want to take the time to go to the store for anything else. You can buy sundried tomatoes packed in oil... yum.

Provided by CoolMonday

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fiddlehead, ferns
1/2 teaspoon salt
2 cups water
2 tablespoons oil, from the sun-dried tomatoes
1/4 cup chopped onion
1/2 cup sliced mushrooms
1/2 teaspoon minced garlic
3 tablespoons chopped sun-dried tomatoes

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.

Nutrition Facts : Calories 73, Fat 6.9, SaturatedFat 0.9, Sodium 347.1, Carbohydrate 2.7, Fiber 0.6, Sugar 1.5, Protein 0.8

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