does eating fusilli pasta make your hair curly? what if it’s really long fusilli pasta? will your hair grow curly? i had a friend in elementary school whose mother told her that eating her bread crusts will make her hair curly like mine. at eight years old, i couldn’t understand why someone would want curly hair. in fact, i lopped it all off. and then i realized that curly was better than the mound of frizz that was left. so, i lopped it off again and became effectively little orphan annie. or at least, i looked the part.
ever since then, i’ve fluctuated between wanting long curly hair, that looks not unlike this pasta, and wanting a cut that is short and easy to maintain. and then i remember that ‘short and easy to maintain’ need only apply if the humidity level is below 20%, or if i have a half gallon of product in my hair. in short, i’ll be going to a salon in a few weeks, thanks to the lovely kelly, and while there will be a small change, my main requirement is that it can be grown out. and this pasta will be my inspiration for that.
the pasta grew out of a need for a place for my fiddleheads and jerusalem artichokes to lay their lovely heads. i had never had fiddleheads before, but they worked well, balancing the tart tubers (jerusalem artichokes are also known as suntubers and are bright, lemony and a little starchy. not at all like italian artichokes.) the dish is easy, but be sure to make it when you’re not on dish duty. there are two pans, the colander and a box grater. thankfully, i have a dishwasher.
long fusilli with fiddleheads and jerusalem artichokes
makes for two, or one large pre-run serving
150g long fusilli, spaghettini or other long thin pasta
4 jersusalem artichokes, peeled and thinly sliced (i used the mandolin on my box grater)
1 large handful fiddleheads
juice and zest of one lemon
1/2 tsp. dijon mustard
sea salt and pepper to taste
1/4 cup parmesan cheese, grated (using the box grater!)
for preparation of fiddleheads, i strongly recommend reading ron eade’s post, as he has more experience than i, and this method worked like a charm!
sauté jerusalem artichokes in olive oil. blanch the fiddleheads, which should be well rinsed and trimmed, in a saucepan. dunk them in cold water and strain. add them to the sauté pan. add mustard and lemon zest, stir and turn down the heat.
cook pasta according to directions. strain. add lemon juice to sauté pan, season with salt and pepper and stir.
serve pasta, with fiddleheads and jerusalem artichokes on top. top with parmesan cheese and serve with white wine, lemonade or seltzer.