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.
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