It’s Fiddlehead Time!

My uncle makes the best pickled fiddleheads.  This time, however, he surprised me with a large bag of fresh fiddleheads!

I have never actually cooked with fiddleheads before, so I decided to blanch them in boiling water, then I sauteed them in olive oil with fresh garlic and crushed red pepper for a few minutes, before finishing with a few splashes of white wine and tossing with pasta.

Topped with a generous sprinkling of grated parmesan, this “fiddlehead scampi” made for a wonderful dinner.  Thanks again, Uncle Don!

About Kellie

For the love of food and cooking, and the adventures both inspire...
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