 Serves: 4 Night Before: 1 cup farro, 3 cups water Day of: Soaked and drained farro 3- ¼ inch slices of pancetta (or thick bacon), diced ¼ cup minced ramp bulbs, leaves reserved, torn vertically 8- ½ inch wide stalks of asparagus, tips removed and reserved 3 tablespoons of butter 1 cup fiddlehead ferns, cleaned and trimmed ½ cup white wine 6-7 cups very hot broth, vegetable or chicken, keep hot throughout Salt & pepper
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Recipe by Anna Gill
Serves: 4 ¾ lb. transparent Chinese rice noodles 1 lb. fiddlehead ferns, cleaned, whole if small, otherwise halved lengthwise 3 slices bacon, cooked, drained and cut into 1 inch pieces 3 tablespoons butter 1 tablespoon fresh tarragon, minced 1½ teaspoon olive oil Salt & freshly ground black pepper 1. Bring a pot of salted water to a boil. Blanche the fiddleheads for about 4 minutes then drain thoroughly. And rise immediately in ice water. 2.In a large bowl, soak the Chinese noodles in hot water while preparing the fiddleheads. 3.Melt the butter in a large skillet. Add the fiddleheads and cook for 3 to 4 minutes. 4.Add the tarragon and the bacon, toss well. Season with salt and freshly ground pepper. 5.Drain the Chinese noodles. Toss the noodles with the olive oil. 6.Arrange the noodles in four bowls and spoon the fiddleheads over each one. Recipe by Anna Gill
Fiddlehead ferns 1 Clean fiddleheads 2. Blanche fiddleheads in boiling salted water for two minutes. 3. Plunge fiddleheads in ice water. Drain thoroughly. 4. Pat dry. 5. Pack dried fiddleheads in freezer containers or bags. 6. Store them in the freezer for up to one year. |