Italian Fiddleheads

  • 1/2 lb fiddleheads, washed
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • a pinch of red chilli flakes
  • 2 tsp balsamic vinegar
  • salt and pepper
  1. Bring a pot of salted water to a boil and add the fiddleheads.  Boil for 4 minutes or until they are tender but crisp.
  2. Drain them well and refresh under cold water.
  3. Heat the oil in a skillet on medium-low heat.  Add the garlic and saute 30 seconds.  Stir in the fiddleheads.
  4. Add the butter and the chilli flakes.  Cook for about 1 minute.
  5. Season lightly with salt and pepper and sprinkle with balsamic vinegar.
  6. Serve.

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