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Fettuccini with Fiddleheads and Bocconcini
2013-08-06
https://www.metro.ca/userfiles/image/recipes/fettucini-tetes-violon-bocconcini-4367.jpg
PT10M
PT15M
PT25M
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.
2
Dairy Farmers of Canada
5
5
5
5
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 canadian bocconcini cheese
1/2-3/4 cup (125-180 mL) fresh fiddleheads, cooked
2 fresh fettuccini pasta, cooked 2 to 3 minutes (or if dry pasta, cooked al dente)
Fettuccini with Fiddleheads and Bocconcini
2
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
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
canadian bocconcini cheese
-
1/2-3/4 cup
(125-180 mL)fresh fiddleheads, cooked
-
2
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.
Source :
Dairy Farmers of Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
