Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fiddlehead ferns; tightly closed |
| \N \N | (not slimy; with brown or open leaves) |
| 2 quarts | Boiling water |
| 1 teaspoon | Salt |
| \N \N | Ice water |
| 4 tablespoons | Butter |
| 1 tablespoon | Fresh lemon juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Freshly-ground black pepper |
Clean the fiddleheads by snipping off the tough ⅛-inch at the bottom and any stray coarse tips visible. Wash the ferns in cold water. Bring 2 quarts water to a boil and add a teaspoon salt. Add the fiddleheads to the boiling water, return to the boil and cook for 2 to 3 minutes or just until tender.
Drain the boiling water and refresh the ferns in ice water. Drain and pat dry the ferns. In a large saute pan, heat the butter over medium heat. As the butter begins to bubble, add the dry, blanched fiddleheads and saute for 2 minutes. Add the lemon, season with salt and pepper and serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C01 broadcast 03-30-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.