Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
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.