May 28, 2021
Fiddlehead & Pancetta Pasta
Fiddleheads are a something that start popping up in grocery stores and farmers markets in early spring. They don’t stay around for too long, so you’ll want to get them when you can. These interesting spiraled ferns have a delicate flavor similar to asparagus with a snap of a green bean. You’ll want to make sure you blanch them (cook in boiling water) Before consuming them. It is not advised to eat them raw.
What makes fiddleheads extra special is their spiral shape. The sacred spiral symbolizes the eternity of the universe and the eternal journey of one’s spiritual journey. Plus, Fiddleheads can energetically help to connect our conscious and subconscious mind with the natural world and the nature spirits.
AS SEEN ON WMUR COOK’S CORNER
1 pound fiddleheads
4 oz pancetta chopped
½ onion minced
3 cloves garlic chopped
2 Tablespoons roasted garlic olive oil
1 pound your favorite pasta (Linguini or spaghetti work well here- Gluten Free as well)
½ cup parmesan cheese
Fresh ground black pepper to taste
Bring a small pot of water to a boil on medium heat. Once the water has reached a boil blanch the fiddleheads by submerging them in the boiling water for 5 minutes. Drain and rinse with cold water and drain again. Set fiddleheads aside. Fill a large pot with water and set on Medium heat to bring to a boil for pasta. Cook the pasta to package instructions. Drain and reserve 1 cup of Pasta water. Meanwhile cook the pancetta in a large skillet on medium high heat until crispy. Remove pancetta from the skillet and add garlic oi, onion and garlic. Sauté until soft. Add the cooked pasta to the skillet, about ½ cup of the reserved pasta water and toss to coat. Add the pancetta and parmesan cheese. Toss on low heat until the liquid begins to thicken. Serve hot and top with fresh ground black pepper and extra parmesan cheese.
