Mascarpone and Fiddlehead Puff Pastry Delight
This is a way of serving a ragout as an appetizer - very interesting and delicious besides. This recipe will make just two four-inch pastries, so keep this in mind if you're cooking for a crowd. The fiddleheads are superb in this dish. It's visually interesting...a ragout wearing a cap!
Preheat the oven to 400 F.
Bake the pastry shells for about 4 minutes.
Mix together the mascarpone, pancetta, hazelnuts, and chives, season with salt and pepper.
Fill the pastry shells with the mixture and place on baking sheet. Bake for 10-12 minutes.
Heat a medium sized sauté pan. Add one tablespoon of butter, the fiddleheads, and the shallots. Cook for about two minutes.
Add the tomatoes and the stock and bring to a boil. Allow to boil and reduce for about two minutes.
Stir in the rest of the butter and season with salt and pepper.
Ladle this mixture onto your plates. Remove the pastries from the baking sheet and place on top of the ragout.