Flatbread with fiddlehead ferns, ramp and pecorino

  • Time 20 minutes
  • Yield 4


    1 piece of 6×9″ lavash cut into 3-inch rectangles
    24 small fiddleheads
    1/4 cup ramp (wild onion), chopped (can substitute leeks or caramelized onions)
    1 cup Pecorino cheese, grated
    1/2 cup marinara sauce
    1 tablespoon fresh thyme, chopped
    1 teaspoon dried oregano
    olive oil
    salt+ pepper


    Preheat oven to 375 degrees.
    Bring a small pot of salted water to a boil.
    Clean the fiddleheads (this is important): You want to remove any of the brown, papery material casing the fiddlehead. Wash them extremely thoroughly to remove this.
    Blanch the fiddleheads for five minutes in the salted water. Drain, and place in an ice bath to cool.
    Meanwhile, prepare the lavash. Place it on a baking sheet and brush it lightly with olive oil. Sprinkle salt and pepper over the lavash. Arrange the marinara sauce on the flatbread, followed by the ramp, cheese, fiddleheads and herbs
    Bake for about 10 minutes at 375 degrees, until the cheese is golden and bubbling and the edges of the flatbread are nicely browned. Best served immediately! Enjoy.
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