Fiddlehead Spring Pasta Recipe


Nutrition

Cal/Serving: 739
Daily Value: 37%
Servings: 6

Balanced, High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat36g56%
Saturated20g98%
Trans0g0%
Carbs79g26%
Fiber7g29%
Sugars5g0%
Protein24g47%
Cholesterol97mg32%
Sodium407mg17%
Calcium293mg29%
Magnesium86mg21%
Potassium586mg17%
Iron3mg14%
Zinc3mg18%
Phosphorus413mg59%
Vitamin A6857IU137%
Vitamin C13mg22%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg25%
Niacin (B3)3mg16%
Vitamin B60mg17%
Folic Acid (B9)73µg18%
Vitamin B121µg12%
Vitamin D1µg0%
Vitamin E1mg7%
Vitamin K6µg8%
Fatty acids, total monounsaturated12g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Josh Kroner


Fiddlehead Spring Pasta
Terrapin Restaurant

Fiddleheads are the young curled up sprout of an ostrich fern. When properly prepared and cooked, they are meaty, with a slight crunch, similar to asparagus with a unique flavor. The first thing you need to do when you get fiddleheads is to clean them well. Fill a large basin with water and soak them, then rub each fiddlehead to remove the brown leafy fronds. Drain and then spin to dry in a salad spinner. Think asparagus when you prepare them from here. You can steam them and toss them in butter. Sauté them with olive oil and garlic. You can also make many other preparations.

I make a light Camembert cheese sauce (don't think Alfredo!) and mix it with as many spring delectables as I can get my hands on. Fiddleheads are always front and center as long as they're available.

4.333335
Ratings12

INGREDIENTS

For the Camembert sauce :

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 6 ounces Camembert
  • Salt and pepper, to taste

For the pasta :

  • 1 pound pasta, such as gemelli
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 1/2 pounds mixed spring vegetables, such as fiddlehead ferns, cleaned and cooked briefly
  • 1/4 cup dry white wine
  • Grated Parmesan, for serving

DIRECTIONS

For the Camembert sauce :

Melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and cook for 1 minute. While whisking, add the wine, then milk and cream. Bring to a boil and let thicken. Turn off the heat and mix in the cheeses. Season with salt and pepper, to taste, and set aside.

For the pasta :

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain. Toss with the butter and set aside.

Heat a large sauté pan over medium heat. Add the oil, then the garlic, and sauté briefly. Add the cooked vegetables and sauté until well heated. Deglaze the pan with the white wine and then add 3 cups of the reserved sauce. Add the pasta and toss. Serve with Parmesan and season with pepper, to taste.

Recipe Details

Servings: 6
Special Designations: Vegetarian

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