A springtime New England delicacy…or anywhere else these fabulous ferns can be acquired.
Nutty and buttery…a cross between asparagus and artichoke.
So delicate, it usually is best with merely a delicate sauté…tableside!
Excellent presentation with panache.
The Menu Shoppe has it covered…great tips for great menus.
A great special to sparkle on our LED Board.
The simplicity of sauté.
Sauteed Fiddlehead Ferns
3 tablespoons vegetable oil
4 shallots, thinly sliced
4 garlic cloves, minced
1/4 cup white wine (optional)
Freshly ground black pepper
1 tablespoon chopped fresh thyme (or fresh rosemary, basil, or oregano)
2 tablespoon unsalted butter
Kosher or sea salt
Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well. In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.
This recipe from MSNBC embellished with proscuitto.
Fiddlehead Ferns with Brown Butter
24 paper-thin slices prosciutto
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
Kosher salt to taste
After a fiddlehead is removed from the stalk, the cut end starts to turn brown. Be sure to trim back the stem (about 1/4 inch) to the healthy green section before cooking. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry. Arrange 2 slices of prosciutto on each of 6 room temperature plates. Put the brown butter in a large sauté pan over medium heat. Add the fiddleheads and toss gently, adding 1/2 teaspoon salt and the pepper. Heat for a minute or two until they are warm, then divide the fiddleheads among the 6 plates. Serve.
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