Local Wildcrafted Fiddlehead Fern Sauté with Orzo
- 1 cup dried orzo
- 3 cups fiddlehead ferns
- 3 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 2 scallions, trimmed and sliced
- ½ tsp red pepper flakes
- ½ tsp sea salt
- Freshly ground black pepper
- 1 Tbsp fresh lemon juice
Try this simple, earthy, seasonal dish for a quick and elegant dinner. Use it as a bed for grilled fish drizzled with brown butter and toasted almonds for a more elaborate meal.
Cook orzo in plenty of salted boiling water until al dente. Drain well, toss with 1 tsp olive oil and set aside. Thoroughly wash fiddleheads in cool water and drain. Trim stem ends. Heat a large pot of heavily salted water to a boil. Add fiddleheads and gently boil 7-10 minutes until barely tender. Drain well. Heat olive oil in a large skillet. When oil is shimmering, add fiddleheads, garlic, scallions, red pepper flakes, salt and pepper. Sauté, stirring until fiddleheads are beginning to brown and are tender, about 5 minutes. Add lemon juice. Add orzo to pan to heat through and serve. Add salt and pepper as needed. May be topped with freshly grated parmesan cheese.