Thursday, May 19, 2011

Fiddlehead Pasta!

It officially feels like summer (well almost) here in NYC! All of the vendors are back at the greenmarket and two weeks ago we had our first sightings of ramps and asparagus!

Wednesdays are the best days with the most vendors and the least amount of craziness, so I was excited to see what I would find as I went out for my lunch break. I had heard that strawberries were out, but clearly missed those by a few hours. (Which really is ok as the first day of strawberries are always SUPER expensive, and irresistible.)

What I did find though were fiddleheads! Funnily enough, there were more people taking photos of the pile of them then actually buying them. I don't think too many people actually know what to do with them.


I tried these for the first time last year, and was super excited to see them again. These little guys are SO tasty and are a treat as they're only available a few weeks a year. I thought for a minute and then also grabbed a bunch of fresh green garlic and some turkey sausage from the turkey stand and knew I had a tasty dinner in the making.

Baby green garlic.

This pasta dish was super easy to prepare and the results were delicious! Enjoy the harvest while it lasts!

Fiddlehead Linguine with Turkey Sausage
Serves 2-3

1 pint of fiddleheads
1/2 pound of linguine
1/2 large yellow onion, chopped
1/2 lb loose mild turkey sausage
1 small bunch green garlic, finely chopped
1-2 large shallots, finely chopped
4 cloves garlic, minced
olive oil
unsalted butter
healthy pinch of truffle salt (or regular sea salt)
1/4 cup (approx) dry white wine

Cook pasta to package directions. Drain and save just a bit of pasta water.

Brown the sausage with onion and 4 cloves minced garlic.

In a large frying pan, add chopped shallots and a pat of butter and sautee until softened. Add in the chopped green garlic and a splash of wine. Add in the fiddleheads, a splash of olive oil, another bit of wine and sautee 1-2 minutes.


The fiddleheads should be bright green, be careful not to overcook them. Add a dash of salt. Add in the sausage, mix well. Add in the cooked pasta and toss with olive oil. Serve topped with fresh grated parmigiana.



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