Sunday, May 10

posted by dailydesignspot at 20:31

1 Comments:

Anonymous Anonymous said...

I know you love your Nova Scotian fiddleheads and have your own method of cooking them but, as it's the season, here is a recipe that sounds good! :)

250 g (1/2 lb) fiddlehead greens
170 g (6 oz) penne rigate
5 ml (1 tsp) plus 1 ml (1/4 tsp) salt
50 ml (1/4 cup) olive oil
1 clove garlic, crushed
50 ml (1/4 cup) grated Parmesan cheese, plus more for serving
1 ml (1/4 tsp) pepper
50 ml (1/4 cup) dried cranberries (optional)
Hot peppers or cayenne pepper (optional)
To clean and cook fiddleheads: Clean fiddleheads in cold water and rinse several times until the water looks clear. Cut off black ends.
Bring to a boil 1 l (4 cups) of water with 5 ml (1 tsp) salt. Add fiddleheads, making sure they are totally submerged (otherwise, they will turn black).
Cook 8 to 10 fiddleheads until al dente. When cooked, remove from boiling water and run under cold water so they remain al dente. Set aside.
Cook pasta as directed on package. Drain and run cold water over noodles to keep them al dente. Keep warm.
Combine olive oil and garlic and mix well. Toss fiddleheads with pasta, oil-garlic mixture, 1 ml (1/4 tsp) salt, pepper and Parmesan cheese. If desired, add dried cranberries for a slightly sweet taste or add hot peppers for a spicy flavour.
Makes 4 servings.

May 11, 2009 6:59 PM  

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