Today’s Food & Dining section in the Press Herald includes a trio of articles about fiddleheads, fiddlehead recipes from Maine chefs and recommendations from food safety experts how to prepare them.
“Mainers mostly have theirs with butter and a little vinegar,” said Angelo D’Ambrosio of Elliottsville Township, a fiddlehead fan who started a Facebook page where people are sharing recipes and tips on where to find the plants. “They’ll have them with some brook trout.”
At Evangeline last week, Chef Erik Desjarlais created a soupe de printemps that featured fiddleheads, carrots, fennel, celery branch and La Quercia ham swimming in a crystal-clear vegetable consomme. It tasted like spring in a bowl.