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.
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.