I would just saute it all and then toss with some spaghetti, right? But somehow not special enough, too Monday and not enough May. So I pass the pasta section and end up in dairy, where I pick up some of my favorite ricotta, locally made Salvatore. And then there it is. My Monday dinner amped up. Pre-made crepinis from The Crepe Team, something I wander past every time I'm in my fancy little market but always discard as a silly little indulgence. But perfect for tonight.
|Voila. The month of May on a plate|
It really doesn't require a recipe, just saute some spring vegetables: asparagus, artichoke hearts, squash, zucchini, ramps, fiddlehead ferns, any kind of mushroom in some olive oil until browned and slightly crispy. In the meantime, take out the packaged crepes and if frozen let thaw at room temperature. Roll up about 5 or so and slice into 1/2" ribbons. Unravel and then add to the sauteed vegetables at the very last minute for just 1-2 minutes. (If you don't have access to pre-packaged crepes and don't feel like making your own, this is still great with some actual pappardelle pasta). Season lightly with salt and pepper and top with a dollop of ricotta, maybe drizzle some balsamic over as well.
These are green unfurled fronds from a young fern, typically harvested around late spring to early summer and very popular in North England. Uncooked fiddleheads are thought to be bitter and also harbor microbes so I'll blanch for a few minutes in boiling water after I've rinsed them to get rid of any grime and then submerge in an ice bath to keep them green and crispy. Fiddleheads contain both omega-3 and omega-6 fatty acids and are low in sodium but rich in potassium and are a great antioxidant and source of dietary fiber.