Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Save Recipe Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Pantry Pasta

Recipe courtesy of Ree Drummond

Angel Food Cake

Recipe courtesy of Alton Brown

Gina's Seafood Passion Pasta

Recipe courtesy of The Neelys

Pasta with Clams, White Wine and Spicy Italian Sausage

Recipe courtesy of Guy Fieri

Fiddlehead Ferns

Recipe courtesy of Michael Lomonaco

Fiddlehead Ferns

Recipe courtesy of James Peterson

Tossed Angel Hair Pasta

Recipe courtesy of Melissa d'Arabian

Fiery Angel Hair Pasta

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.