Fiddle dee dee . . .

Fiddleheads, pancetta, garlic, shallots ~ oh my!

Fiddleheads!  Have you ever tried them?  They are abundant in Maine and throughout the North East!  Tides Head, New Brunswick refers to itself as the "Fiddlehead Capital of the World!"  

They range in price from $3.99 per pound to $15.99 per pound!  They are absolutely delicious! I tried them for the first time last year.  I have wanted to cook them forever but for some reason never got around to it until then.

Sauteing has begun! 

They have a delicious and curious taste, imagine the best asparagus and baby spinach you've ever eaten, now combine them together - yum!  They are high in antioxidants and Omega 3 & 6!  

This North East delicacy is only available for a few weeks in the Spring.  However, I've learned recently that I could preserve by pickling or freezing them.  I'll have to remember that for next year!

Red wine, roast chicken, sun-dried tomato rice pilaf & fiddleheads!

Sauteed Maine Fiddleheads

1 pound fiddlehead ferns
1 clove finely chopped garlic
1 tablespoon finely chopped shallot
1/4 cup pancetta, cut into cubes
Kosher or sea salt and fresh ground black pepper
1 tablespoon extra virgin olive oil
Juice from half a small lemon

Trim stem 1-2 inches from fern and wash the fiddleheads in a coarse strainer. Place them in a large bowl of water and swirl them around, rubbing off the thin flakes of chaff on the ferns. Drain and dry in a kitchen towel.

Heat saute pan over medium heat. Add the pancetta and cook, stirring until lightly browned. Add ferns, garlic and shallot. Cook, covered for 3-4 minutes. Uncover and cook for an additional 3-4 minutes or until they are tender and have a slight crunch. Add salt and pepper to taste and a drizzle of extra virgin olive oil, toss with lemon juice. Serve immediately, and enjoy!

There is some controversy about the recommend cooking time. Health officials recommend 15 minutes if boiled and 10 to 12 minutes if steamed. The cooking method recommended by gourmets is to spread a thin layer in a steam basket and steam lightly, just until tender crisp.

I did not follow these recommendations, I followed Chef Justin Rowe's recipe from the Chebeague Island Inn that was published in a local Maine news paper, The Portland Press Herald on April 28, 2010.