Fiddleheads with Herbed Brown Butter
There are few things I love as much as I love brown butter. If you haven’t tried it, you really should. It’s nutty, dark, and more complex than regular butter. I know I hyper-sexualize food often, but it really is butter’s sexy-ass older sister.
I made this for lunch and we didn’t even make it to the table; the pasta and I enjoyed each other right on the kitchen counter.
Herbed Brown Butter, Fiddleheads etc.:
2 C flat pasta, cooked al dente.
1 C trimmed and washed fiddleheads, blanched; about 4 minutes.
5 tbsp unsalted butter
5 sage leaves, washed and patted dry.
1/4 C grated Parmeggiano Reggiano
salt to taste
Blanch the fiddleheads: drop in ice water to halt the cooking.
Drain and pat dry.
In a saucepan add the butter and sage and cook over medium heat until the butter turns an almond-y brown colour.
Don’t be afraid to let it get brown, but be careful– as soon as it turns the brown you like, take it off the heat completely. The sage will start to wilt and crisp.
Add the fiddleheads and toss them in the brown butter.
Remove the sage and put the pan back on the heat.
Add the pasta and the Parm and toss until the cheese is melted and the pasta is covered in brown butter.
Season to taste.
Eat it alone. Do not share.