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If you are lucky enough to find a pound
of fresh fiddleheads, try this recipe, either as an appetizer on its
own or as a sidekick for a grilled steak.
Make 4 to 6 servings
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3 tablespoons butter
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1 pound fiddlehead ferns, husks rubbed off, boiled in salted water to
cover for 5 minutes, and drained
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Salt and freshly ground pepper to taste
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3 medium size cloves garlic, minced
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1/4 cup chopped fresh parsley
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Melt the butter in a medium size heavy skiller over medium heat. Cook
the fiddleheads, stirring, until they are tender, 3 to 4 minutes.
Season well with salt and pepper. Add the garlic and parsley. Cook,
tossing 2 to 3 more minutes. Serve this simple vegetable recipes very hot.
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Variation:
Pass some freshly grated Parmesan cheese and serve with veal
scaloppini.
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