0.0 – 0 reviews • Main Dish
| Level: |
Easy |
| Total: |
22 min |
| Prep: |
10 min |
| Cook: |
12 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
22 min |
| Prep: |
10 min |
| Cook: |
12 min |
| Yield: |
4 servings |
Ingredients
- 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
- Essence, recipe follows, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
- Drop angel hair pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
- Meanwhile, in a large skillet, heat olive oil. Saute fiddlehead ferns, green onions, and red pepper flakes for 2 minutes. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese. Sprinkle with Essence and serve.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
631 |
| Total Fat |
17 g |
| Saturated Fat |
2 g |
| Carbohydrates |
102 g |
| Dietary Fiber |
8 g |
| Sugar |
4 g |
| Protein |
22 g |
| Cholesterol |
0 mg |
| Sodium |
613 mg |
| Serving Size |
1 of 4 servings |
| Calories |
631 |
| Total Fat |
17 g |
| Saturated Fat |
2 g |
| Carbohydrates |
102 g |
| Dietary Fiber |
8 g |
| Sugar |
4 g |
| Protein |
22 g |
| Cholesterol |
0 mg |
| Sodium |
613 mg |
