Vermont Fiddleheads With Cob Smoked Ham And Pasta Recipe - Cooking Index
Vermont Fiddleheads With Cob Smoked Ham And Pasta Recipe - Cooking Index
What really makes this dish (a Vermont variation of the classic Italian pasta dish which incorporates fresh spring peas and cured ham from Parma) is the cob smoked ham which is produced only in Vermont. These hams are very lean and are coated in Vermont maple syrup before they are slow smoked over a combination of maple chips and corn cobs. It is the slightly sweet smoke of the corn cob which gives this ham its unique personality. If you are lucky enough to have access to fresh, off the farm cream and butter, (as we do in Vermont) you will be rewarded with a truly extraordinary dining experience.
Serves: 1 people| Vermont fiddleheads, 4 to 6 per person - blanched | ||
| Diced Vermont cob smoked ham | ||
| Butter | ||
| Heavy cream or half-and-half | ||
| Locatelli Romano, Parmesean, | ||
| Or aged Asiago cheese - grated | ||
| Penne, Rotelli or Ziti or Linguini pasta | ||
| Freshly-ground black pepper | ||
| Chopped fresh parsley |
Clean fiddleheads (ostrich fern) of their paper coating if they still have it and wash in cold water. Bring a pot of water to the boil and have ready a bowl of ice water. Plunge fiddleheads into boiling water and count to 15. Remove with slotted spoon and place into ice water bath to shock. After they are cold, drain in a collander, pat dry and reserve.
Heat serving bowl or plates in a warm oven. Bring a large pot of water to a galloping boil. Add the pasta to the rapidly boiling water, stir and allow to cook.
Meanwhile, heat a lump of good, fresh butter in a saute pan, preferably copper. Let the butter foam and subside, then add the diced ham. Saute ham until cooked through. Do not burn the butter, nor brown the ham. Add the blanched fiddleheads and saute briefly. Add the heavy cream or half-and-half and allow to come to a boil. Turn down heat, add a heavy hand of freshly-ground black pepper.
When pasta is al dente, drain well and add to pan containing the ham and fiddleheads in cream. Shake pan, toss and coat the pasta evenly. Serve in warmed bowls or plates. Serve with plenty of the freshly-grated hard cheese of your choice, more ground black pepper, freshly-chopped parsley and a crusty loaf of bread.
This recipe yields ?? servings.
Wine Suggestion:
A French Sancerre
An Italian Ovieto or Pinot Grigio
Brut Champagne
Beer Suggesiton:
Long Trail Ale from Vermont
Molson Dry
Source:
Publication and Author Unknown - Downloaded from - http://www.madriver.com/rsvp
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