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!
