Fiddle Dee Dee

Although I'm certainly not the first to say so, it's official....spring has sprung!  B and I heralded the season's arrival this weekend when we found fiddlehead ferns at the Greenmarket.   While I'm not sure that Scarlett O'Hara had these delicate greens in mind with her trademark "fiddle dee dee" pronouncements, I have extended the phrase's applicability to include these edible eats just because I welcome any excuse to say it  (I have always counted the ability to easily amuse myself as one of my more fortunate traits).  Regardless of catchy phrases, these highly perishable tasty treats, unfurled fern fronds (say that 10 times fast), are only available for a few short weeks each spring and culminated in a delicious dinner last night. 

Fiddlehead and Ramp Pasta 1 basket (about 2 cups) fiddleheads 2 cloves garlic - minced 2 T olive oil 2 plum tomoatoes - chopped 1 bunch ramps - chopped - keeping white and green parts separate 4 anchovies sliced red pepper flakes - to taste salt and freshly ground pepper 1 lb rotelle (wheel shaped pasta) - cooked and drained freshly grated Romano cheese Wash the fiddleheads under cool water several times. In a pot, blanch the fiddleheads for 2 minutes -drain. In a skillet, saute the garlic in olive oil until it is transparent; add the fiddleheads, the tomatoes, the white part of the ramps, and the anchovies. Saute for 5 minutes, then add the green ramp leaves and saute for 1 minute more. Add red pepper flakes, salt and pepper to taste, and toss with the pasta. Serve with grated cheese.

Comments

[Cassie]

Okay, so I've had (not prepared myself of course) these fiddlehead fern things, and had no idea that's what I was eating. Fascinating...and the finished dish looks yummy!

[cari]

Aha! So here you are! Welcome to blogdom, baby.

[valentina]

OK, I'm insulted that I'm the last to know about this. But your forgiven for putting ramps and fiddleheads into the same dish.

[heather]

tee-hee -- i knew you were linked from cassie's blog, but when i saw the dilly beans moniker, i knew it had to be you!

[jackie]

Found you! Obviously I'm even slower than Valentina.

That pasta looks amazing.

[Gina]

I love fiddleheads. My favorite eatery in Philadelphia was called Fiddleheads and Fennel. I wonder if it's still there. Thanks for the recipie.

[Sara]

Wow - that looks deelish! I've never eaten a fiddlehead. But I love all green food in general ! Congrats on blog (time to get crackin' with mine now that I have some free time) & your promotion! See you!!

[Colleen]

Mmmmm. Fiddleheads. Looks delicious and colorful.

[Sarah]

Hi Sarah - I just came here via Valentina's blog, and I had to comment on our many similarities: name, fiddleheads in pasta for dinner (I had them last night), and the Kentucky Derby! I wasn't at the Derby this year, but I did get engaged there last year. We were slopping around in the infield, though - looks like you had the good seats!