Fiddlehead Recipe

Trim any brown papery bits from the fiddleheads and remove any tough ends. Inspect each one and discard any that look slimy or very brown. Rinse the fiddleheads thoroughly under cold running water to remove dirt and grit.

Place the rinsed fiddleheads in a large bowl of cold water and swish them for 30 seconds, then lift them out (do not pour off water with grit). Repeat once more with fresh cold water.

Blanching

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the fiddleheads and blanch 2–3 minutes (until they are bright green and just tender). Immediately transfer them to an ice water bath to stop cooking. Drain and pat dry with paper towels.

Heat a large skillet over medium heat. Add the butter and olive oil so the butter doesn't burn. Once the butter foams, add the minced shallot and sauté 1–2 minutes until translucent and fragrant.

Add the minced garlic and red pepper flakes and sauté 20–30 seconds until aromatic, taking care not to brown the garlic.

Add the blanched fiddleheads to the skillet and toss to coat. Sauté 3–4 minutes, stirring occasionally, until heated through and beginning to develop a little color on the edges.

Season with the 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir in the lemon zest and lemon juice and cook 30 seconds to meld flavors.

Remove from heat and, if using, stir in the grated Parmesan or pecorino to lightly coat the fiddleheads. Taste and adjust seasoning.

Transfer fiddleheads to a warm serving dish. Sprinkle with toasted pine nuts or sliced almonds and chopped parsley if desired. Serve immediately as a side vegetable or tossed with pasta/risotto.