Sautéed Fiddlehead Ferns
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Total Time: 30
Yield: 6 servings
Adapted from Josh Ziskin: La Morra, 48 Boylston St., Brookline Village, MA. 617-739-0007; lamorra.comIngredients:
Kosher or sea salt1 pound fiddlehead ferns, well-rinsed and trimmed
3 tablespoons vegetable oil
4 shallots, thinly sliced
4 garlic cloves, minced
1/4 cup white wine (optional)
Freshly ground black pepper
1 tablespoon chopped fresh thyme (or fresh rosemary, basil, or oregano)
2 tablespoon unsalted butter
Instructions:
Bring a large pot of generously salted water to a boil. Blanch fiddleheads 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.
In a large sauté pan over medium-high heat, add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and sauté 2 minutes. Add wine and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and season generously with salt and pepper. Add herbs and butter and stir well.
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