Sautéed fiddleheads with pancetta

  • Time cooking time: 10-15 minutes total
  • Yield Serves 4


    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.
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