Sautéed fiddleheads with pancetta

15 minutes

Ingredients

4 cups fiddleheads, trimmed and cleaned
8 ounces pancetta, cut into 1/4-inch cubes
salt and pepper to taste

Cook the fiddleheads in salted boiling water until tender. Drain. Brown the pancetta in a skillet.
Add the fiddleheads and sauté for 2 minutes or until hot. Season to taste.

main ingredients:

type of dish:

type of recipe:

Country cuisine:

specific recipes:

restaurant

season and occasion:

Spring

Type of meal:

dinner

Have you tried the recipe?

Seasonal

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