| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mike01 | 4 | servings | ||
INGREDIENTS
| 1 | lb | Fiddlehead ferns; tightly closed |
| (not slimy; with brown or open leaves) | ||
| 2 | qt | Boiling water |
| 1 | ts | Salt |
| Ice water | ||
| 4 | tb | Butter |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
INSTRUCTIONS
Clean the fiddleheads by snipping off the tough 1/8-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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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