Sunday, May 13, 2012

Fiddleheads with garlic and chili pepper

At the farmer market I had bought a quart of fiddleheads (instead of searching for them myself). Today, I cleaned them, basically shortened the longer stems, and boiled them in salted water for 12min. There are many ways to serve them --- just with butter and salt and pepper, some people add some vinegar, but I was looking something more exotic.

In a skilled heated a teaspoon of butter with a thinly sliced dried hot pepper and a small grated garlic clove, and let the butter brown for 2 min. Adding the fiddleheads and mixing it through, with some salt and pepper, some baby kale, white wine… served with goat cheese --- delicious.


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