Fettuccine and Fiddleheads in Thyme Vinaigrette, page 140
- 4 cups water 1 L
- 2 cups fresh fiddleheads, washed and trimmed 500 mL
- 12 oz fettuccine noodles 375 g
- 2 tbsp olive oil 25 mL
- 1/2 cup chopped red onions 125 mL
- 1/2 cup chopped rhubarb 125 mL
- 2 tbsp soya sauce 25 mL
- 1 tbsp sesame oil 15 mL
- 1 tbsp maple syrup 15 mL
- 2 tbsp fresh thyme leaves 25 mL
1. In a large pot over medium-high heat, bring water to a boil. Add fiddleheads, bring back to a boil and cook for 2 minutes. Remove fiddleheads with a slotted spoon to drain; keep water boiling.
2. Add noodles to boiling fiddlehead water. Cover, reduce heat and simmer for 6 to 10 minutes or until just tender. Drain.
3. Meanwhile, in a large wok or skillet, heat oil over medium heat. Cook onion for 5 minutes or until soft. Stir in rhubarb; cook, stirring, for another 5 minutes. Drizzle soya sauce, sesame oil and maple syrup over onion mixture. Stir in fiddleheads and thyme leaves. Cook, stirring, for 1 minute. Toss with cooked noodles and serve.
In early spring the ostrich fern pushes its tightly wound, round shoots through the mulch along streams and riverbanks. First-time gatherers should go with experienced foragers in order to correctly identify the fiddlehead stalks.