Fiddleheads

1. 1

   Trim the ends of stems and cook fiddleheads in the boiling water for 5-7 minutes, drain.

2. 2

   Heat olive oil in a large skillet.

3. 3

   Put in shallot, garlic, prosciutto and thyme, cook and stir for one minute.

4. 4

   Add wine and fiddleheads, stir and cover, turn the heat off but live cover for 5 minutes before you serve.

No nutritional information available.

No additional tips available.