This was such an easy supper and I had lots left over for lunches. Little Critic loved it and Big Critic claimed it smelt garlicky despite the absence of garlic! Fiddleheads are in season for such a short period of time, so get 'em while their here. In the next week I'll be testing out a few options for preserving this precious vegetable so our urban family will have access to local fiddleheads in the winter.
When choosing fiddleheads, the principles are similar to asparagus. They are all amazing, but the smaller ones are more tender and the larger ones tend to start to get a bit bitter.
- 1/2 pound Fiddleheads (Ont)
- W/W fusili pasta
- one hot house tomato (Ont)
- 1 can chick peas
- 1/2 English cucumber (Ont)
- 2 green onions (Ont)
- 1 TBS fresh oregano (Ont)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar (Ont)
Wash the fiddleheads and cut the brown end off each one. You don't need to remove much. Bring water to a boil and cook the pasta in the water. When the pasta is almost finished throw the fiddleheads into the cooking water to blanch them. Drain it all into a colander and rinse with cold water. Place the pasta and fiddleheads in a bowl and add the rinsed chick peas and chopped tomatoes, cucumber and green onions. Blend the oil, vinegar and oregano with some S&P and pour over the pasta. Toss and let sit in the fridge for thirty minutes to let the flavours mingle. Enjoy!!
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