Fiddleheads with Pancetta, Peter Wilcox Potatoes
Fiddleheads are the furled fronds of the young fern and are high in antioxidants, omega 3 and 6 fatty acids, iron and fiber. Try out this recipe for a delicious and healthy side dish!
Cook time: 30 minutes
Prep time: 24 hours
1 cup fiddleheads
2 medium sized potatoes (Peter Wilcox or similar)
2 oz diced pancetta
Prepare a court bouillon:
- 1 cup of water
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup minced shallots
- 12 black peppercorns
- 1 flat leaf parsley sprig
- 1 thyme sprig
Simmer 1 cup of fiddleheads in court bouillon for 25 minutes and allow to cool under refrigeration overnight and up to 3 days.
Dice Potatoes and boil them until the have a little give under a fork’s pressure.
Cook pancetta in a saute pan until fat is rendered and pancetta is crispy. Add potatoes and strained fiddleheads, turning just until warm. test for seasoning and serve.