Ingredients
- 1 pound fiddlehead ferns
- 1 pound angel hair pasta
- 3 tablespoons olive oil
- 2 green onions, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon truffle oil
- Salt and freshly ground pepper
- Grated Parmesan, for garnish
- Essence, recipe follows, for garnish
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):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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By watkins302
on October 16, 2012
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I live in Hawaii so fiddle ferns are available all year round. I have tried a few Salad combinations using the fiddle fern.... but never a pasta dish... I must say it was so good I had to stop myself from eating anymore. I did make a couple of additions. I use fresh herbs instead of dried herb, olives ,olive oil and about two tablespoons butter, plus added choped bacon.I plan on having the dish tomorrow which will be even better. Aloha nui and maholo too........
By tuckmeisNH
Glen, NH
on May 01, 2012
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This was incredible- I had some Arrabiatta spices that I substituted for the crushed red pepper flakes and in trying to watch my carbs I used zucchini and summer squash 'noodles' which by the way my husband thought was real pasta?? I always play with my recipes but the cooking method here was right on for the fiddleheads- this will now be my go to recipe for fiddleheads!
By littlemy_5546129
New York, NY
on May 10, 2009
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i've made this twice now - the second time i made it even more seasonal by substituting ramps for the scallions. whichever you use, i'd recommend doubling the amount called for.
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