Fettuccini with Fiddleheads and Bocconcini

Recipe ingredients

• Butter
• 2 oz. (60 g) pancetta, diced
• 2 Tbsp. (30 mL) onion, thinly sliced
• 1 Tbsp. (15 mL) fresh sage, finely chopped
• 1 Tbsp. (15 mL) fresh lemon juice
• 1 Tbsp. (15 mL) chicken broth*
• 1 Tbsp. (15 mL) extra virgin olive oil
• 6 slices Canadian Bocconcini cheese
• 1/2-3/4 cup (125-180 mL) fresh fiddleheads, cooked
• 2 servings of fresh fettuccini pasta, cooked 2 to 3 minutes (or if dry pasta, cooked al dente)

Preparation

Sauté pancetta and onion in butter. Add sage, lemon juice, chicken stock and olive oil.  Reduce until slightly thickened. 

Add fiddleheads and heat through. Add pasta and coat with sauce. Add Canadian Bocconcini when ready to serve and accompany with a good wine.

Suggestion

Try this recipe with Canadian Mozzarella or Friulano cheese.

Choose firm, bright-green, tightly-curled fiddleheads with their little brown shells still intact
Eat only the curled head and a small portion of the green stem.
Fiddleheads should always be cooked but can be eaten hot or cold (never raw).
They are delicious served with a vinaigrette, a pat of butter or coated with a sauce.
Fiddleheads are very fragile and highly perishable. Wrapped in a paper towel and placed in a plastic bag, they will keep in the refrigerator for a day or two.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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