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Wildly harvested, easy to prepare and for bonus loaded with good stuff. —anka
- 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
- Trim the ends of stems and cook fiddleheads in the boiling water for 5-7 minutes, drain.
- Heat olive oil in a large skillet .
- Put in shallot, garlic, prosciutto and thyme , cook and stir for one minute.
- Add wine and fiddleheads, stir and cover, turn the heat off but live cover for 5 minutes before you serve.