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Entree
2 servings
10 minutes
20 minutes
Chef Miki Hackney
½ pound Melissa’s Fiddlehead Fern
1½ teaspoon kosher salt
½ pound linguine or fettucine noodles
1 tablespoon kosher salt
1 tablespoons olive oil
1 cup tomato, chopped
1 cup yellow bell pepper, ½ inch dice
½ cup sweet onion, sliced
2 cloves garlic, minced or crushed
Chile pepper flakes, optional
Set 4 quarts of water to boil. In the meantime, clean fiddleheads by working in small batches. Rub fiddleheads between palms of your hands, removing any brown scales, then transfer to a large bowl or colander. Wash fiddleheads in several changes of cold water; drain. Trim off ¼ inch of ends. Cut any stem beyond coil to approximate1 inch pieces.
Transfer cleaned and trimmed fiddleheads to the boiling water. Add 1½ tsp salt, and boil until coils are tender but not mushy, about 12-14 minutes. Set up water bath. Drain and halt cooking by placing fiddleheads in ice water bath until cool. Drain well.
Cook linguini according to package directions, save 1 cup of liquid before draining. Do not rinse. Cover and keep warm.
Place a large sauté pan over high heat. Add olive oil to coat pan. Sauté tomato, bell peppers, onion, and garlic until crisp tender. Reduce heat, add water, linguini, fiddlehead ferns, and optional chile flakes. Toss and serve hot.
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