*  Exported from  MasterCook II  *
 
                     Sauteed Fiddleheads with Pancetta
 
 Recipe By     : A Well Seasoned Appetite
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Ham
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cups          fiddleheads, trimmed and cleaned -- * see note
      1/2  pound         pancetta -- cut into 1/4 dice
                         kosher salt and freshly ground pepper -- to taste
 
 Bring a pot of lightly salted water to a boil.  Add the fiddleheads and
 blanch for 5 minutes.  Drain.  Place the pancetta in a large skillet over
 medium heat and fry until browned.  Add the fiddleheads and saute for 2
 minutes.  Season with salt and pepper.  Divide among 4 plates and serve
 immediately.
 
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 NOTES : In the introduction to the “As Life Unfurls” section, Molly O'Neil
 wrote: “Delicate and changeable as they are, fiddleheads should not be
 misconstrued as low maintenance.  Their fibrous stems need to be snipped and
 the tight fronds must then be soaked and soaked again to wash away the tawny
 parchment shreds that protect each strand from the cold.  The tight coils
 then need to be cooked, most gently.”