Fiddleheads are the delicious edible shoots of a new fern sprout, they get their name from their curled and unfurled shape. Fiddleheads are a very special treat that come across our table for just a few weeks each year, therefore they deserve gourmet treatment.
Unlike a lot of fresh Spring veggies, you can't just reach down and pop a fiddlehead in your mouth and eat it raw. They need to be cleaned and cooked before you can enjoy them. Cleaning fiddleheads can be a little tricky, see the directions below for some tips on how to get them ready.
We made this recipe at a Spring BBQ with another family, just leave off the chorizo sausage for the kids, or substitute with sweet sausage. Our vegetarian friends thought the Fiddlehead Fettuccine was great even without the added meats.
- One 16 oz package of Fettuccine
- A basket of Fresh Take Fiddleheads
- 3 Tbps diced onion
- 1 Clove Garlic, minced
- 1/4 Tsp powdered sage
- 2 Tbsp Butter
- 8oz Pearl Mozzarella (balls)
- Salt and Pepper to taste
- Clean the Fiddleheads
- Put the fiddleheads in a bowl, covering with a pot cover or a plate and shake vigorously to remove the papery husk
- Move the fiddleheads into a different bowl, leaving as much husk behind as possible. Then fill the bowl with water and swoosh the fiddleheads around with your hand to remove more husk.
- Put the Fiddleheads in a colander and rinse them, and wash off the remaining husk by hand
- Trim the end of the Fiddlehead stem with a knife
- Boil the Fettuccine in lightly salted water for 9 - 10 minutes.
- Heat the butter in a medium saucepan until it bubbles
- Add 3 Tbsp onion and the minced garlic and saute for around 2 minutes
- Add the cleaned fiddleheads and lightly saute for about 10 minutes or until tender.
- Add 1/4 tsp of powdered sage. Plus salt and pepper to taste.
- Drain the fettucini and toss with a little olive oil.
- Combine the Fiddlehead mixture and the Pearl Mozzarella with the Fettuccine and toss to combine.
Chorizo Sausage and Shrimp (Optional)
- 5 Chorizo Sausage links
- 10 Jumbo Shrimps
- 1 tsp olive oil
- salt and pepper
- Cook the Chorizo Sausage over indirect heat on the grill, turning periodically until done. Then finish by browning over direct heat. About 15 - 20 minutes.
- Shell and skewer the shrimp
- Brush shrimp with a little olive oil, salt and pepper.
- Grill the shrimp for 5 - 7 minutes over direct heat
- Slice the chorizo into 1/2 inch sections and combine in a bowl with the shrimp.