Tuesday, May 25, 2010

Recipe: Fiddlehead Ferns

This delicacy is actually the shoots of the ostrich fern, found only in New England and only available for a few weeks each years! Delicious sauteed in butter, oil and seasonings, or tossed with pasta! To try them is to love them! When selecting your Fiddlehead Ferns, be sure that you buy from a organic produce or reputable famers market! Be sure to wash, wash and wash them again in cold water and trim any large stems.

To Prepare: Blanch the fiddleheads in boiling water for about 15 minutes then rinse in cold water to set the color. Drain when cool. Heat olive oil and butter in a saute pan. Add the fiddleheads and sprinkle with a good dash of kosher or sea salt. Add just a dash of balsamic vinegar. Cook until just tender. Serve immediately!

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