“Ham, cheese and a couple of eggs turn these ferns into an economical supper. Substitute wild morels, if you’re lucky enough to find them in your fiddlehead foraging, for domestic mushrooms.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until just barely tender; refresh under cold running water and drain well; set aside.
  2. In small bowl, beat eggs until smooth; stir in cream, salt, pepper and 2 Tbsp.
  3. of the Parmesan cheese; set aside.
  4. In large skillet, melt butter over low heat.
  5. Cook mushrooms, garlic, ham and basil for 5 minutes or until mushrooms are tender, stirring occasionally.
  6. Add fiddleheads and peas; simmer for 3 minutes.
  7. Meanwhile, in large pot of boiling salted water, cook pasta until al dente.
  8. Drain well; add to fiddlehead mixture.
  9. Remove from heat.
  10. Pour egg mixture over top; toss.
  11. Sprinkle with remaining Parmesan and large grinding of pepper.
  12. Serve immediately, passing extra cheese.
  13. Makes 4 servings.
  14. Canadian Living.

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