Author Notes
Wildly harvested, easy to prepare and for bonus loaded with good stuff. —anka
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Ingredients
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2 cups
fresh fiddleheads
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3 tablespoons
extra-virgin olive oil
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1
clove garlic, minced
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1
small shallot, sliced
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2
slices prosciutto cut into small pieces
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1 teaspoon
fresh thyme
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1/4 cup
white wine
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salt and pepper
Directions
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Trim the ends of stems and cook fiddleheads in the boiling water for 5-7 minutes, drain.
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Heat olive oil in a large skillet.
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Put in shallot, garlic, prosciutto and thyme, cook and stir for one minute.
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Add wine and fiddleheads, stir and cover, turn the heat off but live cover for 5 minutes before you serve.
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