Updated Friday, November 19th, 2010
Total Time: 25
Yield: Serves 4 to 6
In this hearty springtime favorite recipe for Sauteed Fiddleheads with Bacon and Cheese, bacon punctuates the earthy flavor of fresh fiddleheads.
Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt. Trim fiddlehead stems and drop them into the water; then reduce heat to medium and cook, uncovered, 5—8 minutes or until crisp-tender. Drain in a colander; then run under cold water to stop cooking. Shake gently to remove as much water as possible.
Fry bacon in a large skillet over medium heat until crisp, 10—15 minutes. Drain on paper towels and set aside. Reserve fat for another use.
Melt butter in the same skillet and add fiddleheads. Toss to coat evenly and stir over medium heat 1 minute or until warmed through. Season with pepper and additional salt if you like.
Stir in Parmesan (if you like) and add bacon. Cook until cheese begins to melt; then transfer to a serving dish. Squeeze lemon juice over fiddlehead mixture and serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111