Sunday, May 5, 2013

Emeril's Fiddlehead recipe - BAM!

If you love food, and you love entertainment, then you certainly love Emeril!  (We love all three, too!)

We stumbled on his Fiddlehead Fern and Angel Hair Pasta recipe  and had to share:
  • 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
Here's how to do it - BAM!
  1. In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. 
  2. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
  3. Drop angel hair pasta into the same pot of boiling water used for fiddleheads. 
  4. Boil for 3 to 5 minutes or until al dente.
  5. Meanwhile, in a large skillet, heat olive oil. 
  6. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. 
  7. Drain pasta and add to skillet. 
  8. Toss with truffle oil and salt and pepper. 
  9. Divide pasta among 4 plates and garnish with grated cheese.
Emeril also adds this special recipe at the end for "Essence Creole Seasoning" - sounds divine!
Look at all these recipes we found on The Food Network site!

What are you planning to do with your fresh fiddlehead ferns?

You can buy Fresh Fiddlehead ferns at Ruma's!

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