Recipe
SAUTÉED FIDDLEHEADS WITH PANCETTA
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 15 minutes
Totaltime: 25 minutes
Ingredients
- 4 cups fiddleheads, trimmed and cleaned
- 8 ounces pancetta, cut into 1/4-inch cubes
- salt and pepper to taste
Preparation
-
Cook the fiddleheads in salted boiling water until tender. Drain. Brown the pancetta in a skillet.
Add the fiddleheads and sauté for 2 minutes or until hot. Season to taste.
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Sauteed sugar snap peas
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Sautéed chicken breast with whole grain mustard and sage
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Flounder with fiddleheads and red potatoes
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