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Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes


  • 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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on The World Cuisine

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