Recipe of Sauteed Fiddleheads with Pancetta - Food Recipes

--MasterCook II Extracted--

Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4
Preparation Time :0:00
Categories : Appetizers Ham Vegetables

Ingredients - Preparation Method:

4 cups fiddleheads, trimmed and cleaned -- * see note 1/2 pound pancetta -- cut into 1/4" dice kosher salt and freshly ground pepper -- to taste Bring a pot of lightly salted water to a boil. Add the fiddleheads and blanch for 5 minutes. Drain. Place the pancetta in a large skillet over medium heat and fry until browned. Add the fiddleheads and saute for 2 minutes. Season with salt and pepper. Divide among 4 plates and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : In the introduction to the "As Life Unfurls" section, Molly O'Neil wrote: "Delicate and changeable as they are, fiddleheads should not be misconstrued as low maintenance. Their fibrous stems need to be snipped and the tight fronds must then be soaked and soaked again to wash away the tawny parchment shreds that protect each strand from the cold. The tight coils then need to be cooked, most gently."