THIS RECIPE is a favorite of Angelo D’Ambrosio, the resident of Elliottsville Township who started a popular Facebook fan page.
FIDDLEHEAD ITALIANO & SHRIMP
1 pound ziti pasta
1/2 pound Maine native shrimp (cleaned)
2 cups cooked & drained fiddleheads
Approx. 1 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
Grated Parmesan cheese (optional)
In large pan cook pasta according to the directions on the box. Drain. When done, put it back in the pan with the cover on it or in large bowl with a cover to keep it hot.
While the pasta is cooking, heat EVOO in a large frying pan. Peel and crush the cloves of garlic, then add to the oil when it is hot. Add cooked fiddleheads (careful not to splash yourself with hot oil) and stir. Saut?or about 5 minutes, then add cleaned shrimp, stir and continue to saute for another 3 minutes, just until the shrimp turn pink. Add salt and pepper, and stir.
Pour over the cooked pasta and stir gently to combine everything with the pasta. More EVOO can be added if desired.
Spoon onto plates and top with grated cheese (optional).
THIS RECIPE from Jeffrey Savage, executive chef at On the Marsh Bistro in Kennebunk, makes use of morel mushrooms, fiddleheads and ramps all in the same seasonal dish.
SPRING PEEKYTOE CRAB BAKE WITH MORELS, FIDDLEHEADS, RAMPS AND SEMINOLA PUDDING
1/2 pound fresh lump peekytoe Maine crabmeat
1 pound fresh morel mushrooms
1/2 pound wild Maine ramps
1/2 pound cleaned fiddleheads
2 ears fresh sweet corn, cut off the cob
1 cup semolina flour
2 1/2 -3 cups whole milk
1/4 pound unsalted butter
1 bunch fresh chives snipped
1/2 bunch fresh thyme, chopped
3 tablespoons vegetable oil
salt and pepper to taste
1. Clean morels with a dry brush and then toss with ramps, oil, thyme and salt and pepper.
2. Place mushroom mixture in a small roasting pan, cover and roast in 400 oven for 15-20 minutes.
3. In a medium sauce pan, bring milk, corn, ½ of the chives and butter to a boil.
4. Whisk in the semolina flour and continue to stir on low heat until it reaches the consistency of pudding (approximately 20 minutes).
5. Blanch fiddleheads in salted water for 1-2 minutes and set aside in the refrigerator.
6. In an enameled iron crock, spray with pan-release and pour about ½ cup of semolina pudding into the bottom.
7. Add roasted ramps and mushrooms into half the crock and the crab and fiddleheads in the other half.
8. Top with clarified butter and bake for about 15 minutes at 400, or until bubbling. Let rest for two minutes and serve with crostini or bread.
THIS FIDDLEHEAD salad recipe comes from the Royal River Grillhouse in Yarmouth:
ROASTED PARSNIP, BEET AND FIDDLEHEAD SALAD
1 cup cleaned, blanched fiddleheads
1 cup roasted, peeled and diced red beets
1 cup peeled, diced and roasted spring parsnips
10 ounces mesclun greens
1/2 cup goat cheese
HONEY BASIL VINAIGRETTE:
1 tablespoon chopped basil
1 teaspoon chopped shallots
1 Tablespoon honey
1/4 cup orange juice
2 tablespoons white balsamic vinegar
1 – 1 1/2 cups olive oil
Salt and pepper to taste
PREPARING THE VINAIGRETTE:
Add the first five ingredients into blender, pour in olive oil to emulsify. Add salt and pepper to taste.
Place mesclun greens into large bowl. Add fiddleheads, parsnips, and beets with enough vinaigrette to coat ingredients. Toss lightly. Portion 4-6 plates, crumble goat cheese on top of dish.
THESE TWO RECIPES come from Justin Rowe, the new executive chef at the Chebeague Island Inn. The inn’s restaurant will have a soft opening on May 12, then open officially on May 14.
SAUTEED MAINE FIDDLEHEADS
1 pound fiddlehead ferns
1 clove finely chopped garlic
1 tablespoon finely chopped shallot
1/4 cup pancetta, cut into cubes
Kosher or sea salt and fresh ground black pepper
1 tablespoon extra virgin olive oil
Juice from half a small lemon
Trim stem 1-2 inches from fern and wash the fiddleheads in a coarse strainer. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel.
Heat saute pan over medium heat. Add the pancetta and cook, stirring until lightly browned. Add ferns, garlic and shallot. Cook, covered for 3-4 minutes. Uncover and cook for an additional 3-4 minutes or until they are tender and have a slight crunch. Add salt and pepper to taste and a drizzle of extra virgin olive oil, toss with lemon juice. Serve immediately.
1 pound fiddleheads
2 quarts white vinegar
2 quarts water
Kosher salt to taste
2 tablespoons sugar
6 bay leaves
3 cloves of garlic
1 shallot chopped
15 whole peppercorns
1 tablespoon lemon zest
2 sprigs fresh dill
Trim stem 1-2 inches from fern and wash the fiddleheads in a coarse strainer. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel. Place in a large container and set aside.
Bring remaining ingredients to a boil, shut off and steep for 15 minutes. Return to a boil and strain liquid onto reserved fiddleheads. Cover securely, refrigerate and let stand for 2-4 weeks. The longer they sit the better, or follow safe canning practices and have for the whole year.