| 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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