Fiddleheads with Pancetta, Peter Wilcox Potatoes

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.

 

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