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.

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



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.


Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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