Europe / Main
Fiddlehead-Portobello Linguine
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread, and a nice dry white wine.
Ingredients
- fiddlehead, 450 g; cleaned and trimmed1 lb
- garlic, minced2 clove
- olive oil1 tbsp
- onion, small1
- portobello mushroom, large cap1
- sun-dried tomatoes, 6 ounces; oil-packed170 g
- linguine1/2 box
- pine nuts, toasted1 tbsp
- parmesan cheese2 tbsp
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions, and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
During this, begin to cook the linguine so that it is ready when the topping is ready.
In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.
Serve immediately.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：sun-dried tomatoes, 6 ounces; oil-packed、linguine、pine nuts, toasted、parmesan cheese）
