The rest of our anniversary dinner. Spaghetti (OK, some linguine was mixed in) with fresh fiddlehead ferns, goat cheese, and speck. A squeeze of fresh lemon would have been nice, too, but I was out of lemons.
I sauteed the fiddleheads gently, added the cooked pasta (with a little pasta water), and mixed in quite a lot of goat cheese. I added shredded speck and more goat cheese on top. Easy peasy.
The longest part of the preparation was explaining to my husband exactly what a fiddlehead fern was, and why he had never seen them before. (Answer: they are a wild fern that blooms in the spring, in a tightly coiled "fiddlehead" shape; as they grow, they unfurl upwards, which is why they're only in season about two weeks a year. He never saw them before because a) they're only in season about two weeks a year, and b) because they have to be foraged wild, it's not something Safeway would carry in the produce section. They taste crunchy and a little green, sort of like less dense young broccoli.)
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