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Sautéed Fiddleheads with Pancetta

Sautéed Fiddleheads with Pancetta
This is so simple, and so good. Be sure you have a fine quality pancetta - otherwise, the flavor will be inferior and you'll ruin an otherwise lovely batch of fresh fiddleheads.
Ingredients:

4 cups fresh fiddlehead ferns
½ pound Pancetta, diced into ¼ inch pieces
salt and freshly ground pepper

Directions:

 

Bring a pot of lightly salted water to a boil and add the fiddlehead ferns. Blanch for about 5 minutes, then drain thoroughly.

Use a large heavy skillet to cook the pancetta over medium heat until browned.

Add the fiddleheads and sauté for about two minutes. Season with salt and pepper to taste.

 



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