Category: Fiddleheads

FARROTTO WITH RAMPS, FIDDLEHEAD FERNS & ASPARAGUS

5/4/2016

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

As above, soak 1 cup of farro in 3 cups of water overnight. Drain thoroughly. Set aside.
Place the asparagus tips in a small prep bowl with a ¼ inch of water and microwave for 1 minute. Drain the tips adding the water to the broth. Set tips aside.
Using a vegetable pare-er, shave each of the asparagus stalks on both sides. Reserve the shavings. Dice the remaining stalks and set aside.
Cook the pancetta in large sauté pan, slowly, until close to crisp. Remove the pancetta from the pan with a slotted spoon to a paper towel lined dish. Reserve the drippings in the pan.
Melt the butter slowly into the pancetta drippings. Add the minced ramp bulbs and sauté gently until soft and transparent.
Add the diced asparagus stalks and the fiddlehead ferns. Sauté the vegetables over a low heat for about 2 minutes. Using the slotted spoon, drain the vegetables and remove to a dish.
Add the wine to the drippings and butter and blend.
Add the farro to the pan and mix the grains well so that each is coated with the mixture.
Add just enough very hot broth to cover the farro. Stir often until the liquid is almost absorbed.
Continue to add a ladle or two of broth at a time and to stir it often until the grain is tender and the mixture is creamy in consistency. Taste and add the salt and pepper accordingly.
Return the vegetables and the pancetta to the pan and blend with the farro gently.
Place the farro into a generous serving dish.
Add the torn ramp leaves, the asparagus shavings and tips around the dish and serve.

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Fiddlehead Ferns with Bacon and Chinese Noodles

8/25/2015

1 Comment

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.

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Freezing Fiddlehead Ferns

8/25/2015

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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.

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FARROTTO WITH RAMPS, FIDDLEHEAD FERNS & ASPARAGUS

Fiddlehead Ferns with Bacon and Chinese Noodles

Freezing Fiddlehead Ferns

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