Recipe by Olha
Ham, cheese and a couple of eggs turn these ferns into an economical supper. Substitute wild morels, if you’re lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.
Top Review by l'ecole
We bought a pound of fiddleheads last Thursday and on Friday night made the Fiddleheads and Pasta recipe that I posted some time back (http://www.food.com/recipe/fiddleheads-and-pasta-478955) with half of that pound. Ah, but what to do with the other half pound? A quick ingredient search of food.com turned up this recipe, which is definitely a keeper! Thanks for posting.
- 2 cups fiddleheads
- 2 eggs
- 1⁄4 cup whipping cream
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons butter
- 1 1⁄2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1⁄2 cup diced cooked ham
- 1⁄2 teaspoon dried basil
- 1 cup frozen green pea
- 1⁄2 lb fettuccine, linguine or 1⁄2 lb thin spaghetti
- freshly grated parmesan cheese
Directions See How It's Made
- In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
- In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
- of the Parmesan cheese; set aside.
- In large skillet, melt butter over low heat.
- Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
- Add fiddleheads and peas; simmer for 3 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
- Drain well; add to fiddlehead mixture.
- Remove from heat.
- Pour egg mixture over top; toss.
- Sprinkle with remaining Parmesan and large grinding of pepper.
- Serve immediately, passing extra cheese.
- Makes 4 servings.
- Canadian Living.