Katy Elliott

A daily design journal about new england life, home decorating resources, and renovating a 257-year-old house in Marblehead, MA.

Spring Linguine with Fiddleheads

Posted on | May 29, 2011 | 6 Comments

Fiddleheads “are furled fronds of a young fern” harvested in the early spring. They taste similar to asparagus but have a bit more grit. Growing up in New England we typically steamed or sauteed them simply with a little olive oil and salt and pepper.

In my farm box this week I received a 1/2 pound of beautiful fronds from Chamutka Farm in Whately, MA. I had an urge to try something a little different but wanted to keep it simple so I didn’t loose the uniqueness of the frond. My facebook fans came up with some great ideas including Fiddlehead and Chanterelle Risotto, Cream of Fiddlehead Soup, and Spring Linguine. I decided to adapted the Spring Linguine recipe from Whole Living and added pancetta, parmesan and lemon zest. The pancetta gives it a little more depth and the zest lightens up the flavor. And the parmesan, well. How can you go wrong with parmesan reggiano on a bowl of linguine? My recipe adaptation below. It’s a perfect spring dinner or for us a big friday afternoon lunch.

Spring Linguine with Fiddleheads
1 pound linguine
1/2 pound fiddleheads
Kosher salt and freshly ground black pepper
juice from 1/2 a lemon plus zest
1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
1 1/2 cups dandelion greens or sorrel, washed
1/4 pound of diced pancetta
1 cup of grated parmesan reggiano

In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.

My fiddleheads were really dirty so I soaked them overnight and drained. The next day I removed the papery particles from each of them. Then, fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Some recipes suggest blanching them after their first rinsing. Or you can cook them a little longer in the skillet like I did.

Heat large skillet over medium heat. Add pancetta and cook until crisp. Remove and drain on paper towels. Let pan cool for a few minutes and then add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 4 to 5 minutes more (less if you blanched them), until warm and golden. Add pancetta back in and for additional 1-2. Turn off heat and stir in the dandelion greens and cover while you drain the pasta. Toss the mixture with the pasta, season with salt and pepper, add addtional lemon juice and zest, stir in parmesan and serve.

Recipe adapted from Whole Living’s Spring Linguine.

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Grapefruit Meyer Lemon Panna Cotta
Individual Strawberry Rhubarb Galettes
Recipe: Pasta with Sausage, Swiss Chard, and Artichoke Hearts

Eataly in New York

Posted on | May 25, 2011 | 17 Comments

I’ll the kinda girl who will go great distances to find delicious food. I dream of beautiful farmer’s markets, farm stands selling fresh strawberries and grocery stores filled with vegetables and products that captivate me. I’m a sucker for beautiful displays and packaging so sweet that I’ll spend $30 on a jar of Italian sugared strawberries. Food brings us together and for me my greatest gift is to be able to cook for my friends and family. I hope they can taste all the love that goes into everything I make.

When I was in New York last week I popped into Eataly a 50,000 square artisanal Italian food and wine marketplace in the Flatiron district of Manhattan run by celebrity chef Mario Batali. As soon as I walked in the doors I was blown away. The space is huge. Neatly arrange baskets inside coolers and pastas perfectly twirled onto white platters are works of art. The market was bustling at 2 pm filled with local business people grabbing late lunches and tourist snapping photos. I was so overwhelmed I had no idea where to start so I just wandered taking the space in. How beautiful are the tile floors? And hello amazing cheese counter? I completely lost track of time and had to rush to catch my train and missed out on tasting all the deliciousness. I left in love with food and with Eataly. Want to meet me for lunch next time I’m in town? Below photos from the marketplace above and below.

200 Fifth Avenue
(at 23rd Street)
New York, NY

Related Posts:
Italian Strawberry Jar
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