Chewy and Special Fiddlehead Fern Aglio e Olio
Chewy and Special Fiddlehead Fern Aglio e Olio
How to Make Fiddlehead Fern Aglio e Olio (Includes How to Boil Dried Fiddlehead Ferns)
Enjoy a unique pasta dish at home, combining the chewy texture and aromatic flavor of fiddlehead ferns with the clean taste of Aglio e Olio. I’ll guide you through the preparation and completion with detailed tips!
Fiddlehead Fern Preparation and Boiling- 1 handful dried fiddlehead ferns
- Water (for soaking ferns)
- 1 Tbsp coarse salt (for boiling ferns)
Cooking Instructions
Step 1
First, soak the dried fiddlehead ferns in water the night before you plan to cook them. Soaking them for a full day is recommended, and changing the water 2-3 times in between will help remove impurities and allow the ferns to become plump and tender.
Step 2
After soaking thoroughly for 24 hours until plump, boil the fiddlehead ferns in rapidly boiling water with 1 Tbsp of coarse salt for about 15-20 minutes. Once the ferns are tender, drain them completely in a colander. This process helps remove any bitterness and improves the texture.
Step 3
Prepare the ingredients for the pasta. Thinly slice the whole garlic cloves. Pit and thinly slice the black olives. Cut the bacon into bite-sized pieces.
Step 4
Fill a pot with plenty of water, add 1 tablespoon of coarse salt, and bring it to a rolling boil. Once the water is boiling, add 1 serving of spaghetti and cook for about 7-8 minutes, or 1-2 minutes less than the package instructions. (The pasta will continue to cook when tossed with the sauce).
Step 5
Drain the cooked spaghetti well using a colander. While the pasta is still hot, toss it with 1-2 tablespoons of olive oil to coat each strand evenly. This prevents the noodles from sticking together and gives them a glossy finish.
Step 6
In a wide pan, heat a generous amount of olive oil over medium-low heat. Add the sliced garlic and sauté slowly until fragrant. Be careful not to burn the garlic; cook until it turns a light golden brown.
Step 7
Once the garlic starts to turn golden, add the red chili flakes and stir-fry together. If you like it spicy, add more; otherwise, omit or use just a small amount. Sauté to infuse the oil with the flavors of garlic and chili.
Step 8
Add the prepared bacon and cook until it’s nicely browned along with the garlic and chili flakes. Once the bacon has rendered some fat, add the boiled and drained fiddlehead ferns. Stir-fry everything together until well combined, coating the ferns in the pan.
Step 9
If the pasta seems too dry at this point, add a little more pasta water or olive oil to moisten it. Finally, season with herb salt (or regular salt) and black pepper to taste. You can also add grated Parmesan cheese if desired.
Step 10
Stir-fry everything together for another moment until well combined, and your chewy and flavorful Fiddlehead Fern Aglio e Olio is ready! If you have soaked fiddlehead ferns, this unique pasta can be made quickly and easily. Enjoy your meal!
