4 Tablespoons olive oil
¼-1/2 Head Radicchio, cut into bite size chunks
12 Broad beans, about 2-3 oz, stems removed
3 oz of yellow wax beans, trimmed of stems
3 oz of mixed mushrooms (feel free to add more- I used some enoki, and a wild mushroom mix)
2-3 oz of Fiddle head ferns
3 large cloves peeled minced garlic
2 tomatoes cut in half and squeeze out juice and seeds- then dice
¾ pound of cooked pasta
2 oz of your best grated Parm. Cheese
Kosher salt and pepper
Extra virgin olive oil to finish
Place your oil in a large sauté pan over medium heat. Add in the radicchio, and cook 1-2 minutes. Add in Broad Beans, wax beans, cook 1 more minute. Add in Mushrooms, Fiddlehead ferns, garlic- cook 1 more minute. Add more oil if necessary so garlic will not burn. Stir often. Add in tomatoes. Stir the cooked, drained pasta into the pan and season with cheese. Re season with salt and pepper to taste then drizzle with a little of your best olive oil.
Variation- This dish is (gasp) vegetarian! - I am quite sure that large chunks of crispy pancetta would make the flavors even better- add about ¼-1/2 cup of cooked pancetta or bacon when you add the cheese… if you like.
¼-1/2 Head Radicchio, cut into bite size chunks
12 Broad beans, about 2-3 oz, stems removed
3 oz of yellow wax beans, trimmed of stems
3 oz of mixed mushrooms (feel free to add more- I used some enoki, and a wild mushroom mix)
2-3 oz of Fiddle head ferns
3 large cloves peeled minced garlic
2 tomatoes cut in half and squeeze out juice and seeds- then dice
¾ pound of cooked pasta
2 oz of your best grated Parm. Cheese
Kosher salt and pepper
Extra virgin olive oil to finish
Place your oil in a large sauté pan over medium heat. Add in the radicchio, and cook 1-2 minutes. Add in Broad Beans, wax beans, cook 1 more minute. Add in Mushrooms, Fiddlehead ferns, garlic- cook 1 more minute. Add more oil if necessary so garlic will not burn. Stir often. Add in tomatoes. Stir the cooked, drained pasta into the pan and season with cheese. Re season with salt and pepper to taste then drizzle with a little of your best olive oil.
Variation- This dish is (gasp) vegetarian! - I am quite sure that large chunks of crispy pancetta would make the flavors even better- add about ¼-1/2 cup of cooked pancetta or bacon when you add the cheese… if you like.
2 comments:
Did you fiddleheads maintain their vibrant color? I cooked some for the first time this weekend and blanched them and then put them in an ice bath (to maintain the green color) ... but then failed to reheat them, so awesome flavor and color, but they were cold. I'd love some tips! Your recipe sounds great!
well, they lost a little green but tasted fine. Your ice bath was a great idea, maybe try to rewarm them in a low oven with a little olive oil and sea salt?
Hope to hear from you again!
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