This week I started my Field Good’s delivery again. When I got the email that talked about fiddleheads and ramps, well, I knew I had to start back up!  Hence, this Italian Sausage Orecchiette with Fiddleheads & Ramps entered our life.

Sausage Orecchiette with Fiddleheads, & Ramps
I have never had fiddleheads ever in my life.  I wasn’t sure quite what to expect.  I read they kind of resembled asparagus or green beans.  Well, I am not sure that is what I think, but I can tell you they are delicious!  I would happily make these again.
Sausage Orecchiette with Fiddleheads, & Ramps
I made sure to clean the fiddleheads really well, I removed any brown skin that was on them and then rinsed them at least 4 times with water.  When steaming the water in the bottom of my pan still was a rusty color.  I’ve never cooked these before so I am not sure what I was supposed to expect!  However, they are delicious!  I would have never known if it were not for Field Goods, our weekly fresh produce supplier 🙂
Grumpy loved this recipe.  So much so, that he ate everything I did not!!  I definitely will be looking to have the treat called fiddleheads again and definitely will make this recipe again.
Have you ever had fiddleheads  before?  How do you like to eat them?
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 4 Turkey Italian Sausage Links
  • 1 tablespoon olive oil
  • 1/2 cup chopped ramps, including greens
  • 1 cup fiddleheads
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup pasta water (hot)
  • 1/2 cup freshly grated Parmesan cheese
  • 8 ounces Orecchiette, cooked according to package
Instructions
  1. Remove sausage from casings and saute over medium low heat with olive oil, ramps until sausage loses its pink color.  Add garlic powder, red pepper flakes, and salt.
  2. While sausage is cooking, prepare pasta according to package and steam fiddleheads for 10 minutes, until crisp tender.
  3. Toss pasta, sausage mixture, Parmesan cheese, pasta water together.  Stir in fiddleheads.  Serve

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

5 Comments

  1. Carlsbad Cravings May 9, 2014 at 4:42 pm - Reply

    I have never even heard of fiddleheads! I am so intrigued now! I think I might just need to go find me some so I can make this, looks delicious!

  2. Sheena @ Hot Eats and Cool Reads May 10, 2014 at 12:24 am - Reply

    This looks wonderful! I've never had fiddleheads before!

  3. Jennifer Johnson May 10, 2014 at 7:24 pm - Reply

    I have never had them, but this sounds good!

  4. anyonita green May 11, 2014 at 10:25 pm - Reply

    I've never heard of fiddleheads or ramps! Very intrigued & this looks delicious! 🙂

  5. Life Tastes Good May 12, 2014 at 12:39 pm - Reply

    I've never had fiddleheads!! I will definitely be checking them out! Thanks for teaching me something new today. The recipe looks delish!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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