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FIDDLEHEAD FERN GNUDI AT THE MARROW
The snapped-off tips of unfurled ostrich-fern fronds—prized for their grassy flavor and toothsome crunch—are among spring’s most elusive crops, grown for a short season (about three weeks in May) in deep, damp woods. Harold Dieterle crowns pillowy ricotta gnudi with the curlicue fiddleheads. Tender English peas and translucent radish ribbons add another garden hit, while salty Pecorino shavings and sumptuous emulsified butter sauce curb the ferns’ slight vegetal bitterness. 99 Bank St between Greenwich and Hudson Sts (212-428-6000). $14.
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Frankly, if we see one more ramp on a spring menu, we’ll fork ourselves in the eye. To take a break from the ramp-age, we rounded up dishes that highlight fellow spring-produce stalwarts, including fiddlehead ferns, stinging nettles, rhubarb and morels. Root through spring’s delicious bounty before it’s gone.
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