Originally posted by Jess – June 1, 2015
I had big dreams of making a Springdell Asparagus Risotto this evening. Given my two year-old’s early nap, preparing for the Strawberry Festival, and many errands, finding the time to tend to a risotto was just not happening today. I decided into keep it a little simpler, and as we all know, when working with fresh local ingredients, tasty need not be complicated.
Tartine is a great word. It makes what I’m about to cook sound awfully fancy. In reality, a tartine is nothing more than an open-faced sandwich.
I started with my pre-blanched fiddleheads, about half of the bag from the pre-season share. I picked out the 6 prettiest ones, and chopped the rest. I took 2 slices of some quality bread (there is some great bread from Nashoba Brook Bakery at the Springdell farmstand) and drizzled it lightly with Extra Virgin Olive Oil. I then rubbed them with about 1/2 clove of minced garlic.
They went under the broiler for a minute or two (depending on the broiler) until just starting to sizzle and crisp a bit. Meanwhile, 4 eggs and a splash of cream (milk works too) were beaten before adding the chopped fiddleheads and almost 1/4 cup of freshly grated Parmesan.
I cooked it in a frying pan until the eggs were done. The eggs topped my crusty bread and the whole fiddleheads topped the eggs. A sprinkle with coarse salt and fresh pepper as desired, and that’s all there is to it!
The tartine would be fabulous drizzled with Hollandaise. Were it not Meatless Monday, I might even consider a drizzle of Down and Dirty Giblet Gravy.
The version I made for the kids was in a flour tortilla with mozzarella cheese. You gotta love Fiddlehead Quesadillas!