By • June 17, 2015 0 Comments

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Author Notes:
Wildly harvested, easy to prepare and for bonus loaded with good stuff.


Serves 2

  • 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
  1. Trim the ends of stems and cook fiddleheads in the boiling water for 5-7 minutes, drain.
  2. Heat olive oil in a large skillet .
  3. Put in shallot, garlic, prosciutto and thyme , cook and stir for one minute.
  4. Add wine and fiddleheads, stir and cover, turn the heat off but live cover for 5 minutes before you serve.

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