Way back in April (really?? How can April be so long ago already?), when we feasted on beautiful freshly harvested fiddleheads, we had a few fiddleheads left over (uncooked, of course). Not quite enough to serve on their own, but definitely enough to augment some broccoli in pasta.
And we thought it might be fun to add some freshly ground pepper directly into the flours for the pasta (we use a mix of whole wheat, unbleached all-purpose and semolina). You can just make out the little black flecks of pepper in the linguini (I always vote for fettucine rather than linguini but T likes thin noodles with broccoli and ham… and who am I to argue, when he is doing all the cooking?)
We thought the black pepper flavour was going to be quite marked but in the end didn’t really notice much difference from our regular fresh pasta. Of course, it might have had something to do with all those chili flakes taking over.
But still, it was delicious and the fiddleheads did NOT get lost in the mix. We boiled them just enough to be al dente (please read about the importance of cooking fiddleheads) and tossed them in with the rest of the sauce and they were a perfect addition.
- And where are the recipes T used, you ask?
» Spaghettini with Blackened Chillies and Rapini (or Broccoli)
» our favourite: Pasta with Hot Chillies and Broccoli
» fresh pasta (add lots of freshly ground pepper to the flours)
» other favourite pasta and noodle dishes
» more pasta and noodle dishes (also favourites …we have a lot of favourites)
If we do this again, we’ll have to try tossing the black pepper pasta with a very simple sauce – perhaps just lemon and butter. (And cut the noodles into fettucine rather than linguine :stomp:)
And maybe throw in some asparagus too, while asparagus is still in season. Garnished with a little grated aged gruyere. And possibly add a few oven-dried tomatoes for colour (and flavour). Mmmm, that might be good!
What do you think?
Over three years ago, Ruth (Once Upon a Feast) created this weekly event for people to share their favourite pasta dishes. Sweet Kitchen (The Sweet Kitchen) is hosting PPN this week.
For complete details on how to participate in Presto Pasta Nights (PPN), please read the following:
- How to Join PPN prestopastanights.com/2009/02/how-to-join-presto-pasta-night-fun.html
- Who’s Hosting PPN? prestopastanights.com/2008/06/look-whos-hosting-presto-pasta-nights.html