Fiddlehead Spring Pasta

Staff Writer
Fiddlehead Spring Pasta
Fiddlehead Spring Pasta
Terrapin Restaurant

Fiddlehead Spring Pasta

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.

6
Servings
706
Calories Per Serving
Deliver Ingredients

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 Pound 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.

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
36g
55%
Sugar
6g
N/A
Saturated Fat
19g
97%
Cholesterol
97mg
32%
Protein
25g
50%
Carbs
70g
23%
Vitamin A
514µg
57%
Vitamin B12
0.7µg
11.5%
Vitamin B6
0.2mg
12.5%
Vitamin C
31mg
52%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
7µg
9%
Calcium
303mg
30%
Fiber
3g
11%
Folate (food)
37µg
N/A
Folate equivalent (total)
43µg
11%
Folic acid
4µg
N/A
Iron
3mg
17%
Magnesium
98mg
25%
Monounsaturated
12g
N/A
Niacin (B3)
7mg
37%
Phosphorus
461mg
66%
Polyunsaturated
2g
N/A
Potassium
771mg
22%
Riboflavin (B2)
0.6mg
33.7%
Sodium
788mg
33%
Thiamin (B1)
0.2mg
10.4%
Trans
0.2g
N/A
Zinc
3mg
21%

Around the Web