To make the pasta dough
1/2 cup all-purpose flour
2 tablespoons olive oil
1 pinch of salt
Warm water
To make the cream sauce
1 1/2 cups fresh fiddlehead ferns
Lemon juice from 2 lemons
4 tablespoons butter
20 leaves of parsley
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
100 ml white wine
200 ml vegetable broth
Salt and black pepper to taste
2 tablespoons mascarpone cheese
To prepare the shrimp
16 large shrimp
Salt and black pepper
8 tablespoons butter
3 tablespoons chopped fresh thyme
200 ml white wine
To make the pasta dough
1/2 cup all-purpose flour
2 tablespoons olive oil
1 pinch of salt
Warm water
To make the cream sauce
1 1/2 cups fresh fiddlehead ferns
Lemon juice from 2 lemons
4 tablespoons butter
20 leaves of parsley
1/2 cup finely chopped onion
1/2 cup finely chopped garlic
100 ml white wine
200 ml vegetable broth
Salt and black pepper to taste
2 tablespoons mascarpone cheese
To prepare the shrimp
16 large shrimp
Salt and black pepper
8 tablespoons butter
3 tablespoons chopped fresh thyme
200 ml white wine
Pasta dough
Combine all ingredients to obtain a homogeneous dough
Wrap the dough in plastic film and let it rest in the refrigerator for 15 minutes
Open the dough on a rolling pin, leaving it quite thin (like making pastry)
Cut it into pieces of 5 cm x 2 cm and roll each piece around forming slightly thick strips (like a coarse knitting needle)
Cook the pasta al dente in abundant boiling water with coarse salt and drain
Cream sauce
Wash, clean, and immediately soak the fiddlehead ferns in lemon juice to prevent them from becoming dark
Drain well before using
In a non-stick frying pan, heat the butter and sauté the onion, garlic, and parsley
Add the fiddlehead ferns and sauté for another 5 minutes
Add the white wine and let it reduce, then add the vegetable broth
Lower the heat and cook for 15 minutes
Blend everything in a blender, strain, and return to the heat, adjusting the salt and pepper to taste
Finally, incorporate the mascarpone cheese and mix well to obtain a consistency not too thick. Reserve
Shrimp
Taste the shrimp with salt and black pepper
Sauté them in butter, adding the thyme and finally the white wine, allowing it to reduce to half
Finalize
Mix the pasta dough with the shrimp
In the bottom of serving dishes, place the cream sauce and top with the pasta dough.
