Fiddling around with fronds

(Fiddleheads add a burst of crunch to this delicate pasta dish)

Spring brings rare treats to the table, and fiddleheads are one of them.

A spring delicacy in New England from May until early July, fiddleheads are the unfurled fronds of the ostrich fern. Some say they taste like asparagus; others compare them to the scent of woodland moss.
Whatever the taste, they are poetic in appearance, resembling the coiled top of a violin.

High in vitamin C, fiddleheads add a crunchy depth to pasta dishes and vegetable sautés.

I spotted fiddleheads in the supermarket the other day and decided to buy some before the season was over.

I thought about what I would make with them, and remembered a favorite recipe for pasta with fresh asparagus, tarragon and lemon I like to make in spring.
I substituted the fiddleheads for the asparagus and the result was a delicious pasta dish with a peppery crunch, perfect for spring. It paired nicely with a cold glass of pinot grigio.

(Like musical notes on a scale, fiddleheads are a coiled culinary treat)

Some people forage for the fronds in the woods, but you want to be careful doing that, making sure you know what you are looking for. You also don’t want to overharvest them.

Clean the fronds well before blanching them. They have a brown, paperlike skin that should be removed before using.

Capellini with Fiddleheads, Baby Bellas in a Tarragon/White Wine Sauce

Adjust ingredients for 1 pound of pasta; I used half a pound of capellini for the following ingredients:

1. 3-4 shallots, minced
2. 4 tablespoons olive oil
3. About 2 cups baby portobellos, cleaned and sliced
4. ½ pound of fresh fiddleheads, washed and drained
5. ½ teaspoon Tamari (optional)
6. ¼ cup white wine
7. 1 1/2 tablespoons fresh tarragon leaves, chopped
8. 1 tablespoon fresh parsley, chopped
9. Salt, freshly ground black pepper to taste
10. Freshly squeezed lemon juice, about 2 tablespoons
11. Parmesan cheese
12. Red pepper flakes

Blanch the fiddleheads in boiling water for about 2-3 minutes; shock in ice water; drain; set aside.

Bring a medium pot of water to boil and cook the capellini until al dente.

(Fiddleheads are sauteed in olive oil with shallots and mushrooms)

• Saute the shallots in the olive oil for a couple of minutes, then add the sliced mushrooms.
• Add the blanched fiddleheads and sauté a couple more minutes.
• Season with salt and pepper; add the Tamari if using.
• Turn up the heat a bit and add the white wine to deglaze the pan.
• Add the fresh herbs and lemon juice.
• Toss in the cooked capellini.
• Add a little of the pasta water to create a nice sauce.
• Remove from the heat; add a large handful of freshly grated Parmesan.
• Serve with a sprinkling of red pepper flakes.

Savor the season with a woodsy taste of spring.