Fiddleheads – eat ferns, what’s next?

Fiddle Heads - Juicy Ferns!

Eat Ferns, good lord!

Try the recipe with duck

Stunning!

Fiddleheads And Cavatelli With Duck Confit

Makes a single serving

4 ounces homemade cavatelli

3 ounces fiddleheads (about 2 dozen, cleaned twice in a large bowl of water with stalks trimmed to about 1/4-inch from the furl)

2 tablespoons clarified butter (for the pan)

2 teaspoons minced wild onions (ramps)

2 ounces shredded duck confit, skin removed

1/2 cup white wine

1 1/4 ounces chilled butter

Freshly ground black pepper

Slivered ramp tops for garnish

You may substitute good bacon or pancetta for the duck confit, garlic for the ramps and any fresh pasta for the cavatelli.

Bring water to a brisk boil and drop in cavatelli and fiddleheads. Boil together for about 3 minutes.

Meanwhile, brush saute pan with clarified butter. Saute ramps until translucent.

Add shredded duck confit and toss with wooden spoon for a minute or so, then add wine to deglaze pan. Add chilled butter and reduce sauce until slightly thickened.

Drain cavatelli and fiddleheads and add to saute pan. Add freshly ground black pepper to taste. Mix quickly, top with ramp greens, and serve in a shallow bowl.

Recipe by Chef Ryan O’Malley of Elements Food and Spirit, St. Johnsbury, Vt.

Come and visit my home for other great ideas

More From simonsayzzz

• See What The Green Sherpa has been doing with Green Energy
• Crunchy Oriental Salad – healthy and Colorful and very very tasty
• CrockPot Cooking

Ask simonsayzzz To Recommend Your Posts

No related posts.