Fiddleheads
8 ingredients
4 steps
Ingredients
- 2 cups fresh fiddleheads
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 small shallot, sliced
- 2 slices prosciutto cut into small pieces
- 1 teaspoon fresh thyme
- 1/4 cup white wine
- salt and pepper
Directions
-
1Trim the ends of stems and cook fiddleheads in the boiling water for 5-7 minutes, drain.
-
2Heat olive oil in a large skillet.
-
3Put in shallot, garlic, prosciutto and thyme, cook and stir for one minute.
-
4Add wine and fiddleheads, stir and cover, turn the heat off but live cover for 5 minutes before you serve.
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