Sauteed Fiddlehead Ferns
By Annie Copps
This time of year is a transitional one for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian-inspired La Morra restaurant in Brookline. The end of winter through spring can be a challenging time to write a menu, so he sticks closely to what is locally available — and right now, that means fiddlehead ferns.
Total time: 30 minutes
Active time: 20 minutes
1 pound fiddlehead ferns, well rinsed and trimmed
3 tablespoons vegetable oil
4 shallots, thinly sliced
4 cloves garlic, minced
¼ cup white wine (optional)
1 tablespoon chopped fresh thyme (or the fresh herb of your choice: rosemary, basil, or oregano)
2 tablespoon unsalted butter
Kosher or sea salt
Bring a large sauce pot of generously salted water to boil. Blanch fiddleheads for 4 minutes; remove to ice water for 1 minute. Strain from water and dry well.
In a large saute pan over medium-high add oil and cook shallots and garlic until shallots are translucent. Add fiddleheads and saute for 2 minutes. Add wine (if using) and reduce until about 1 tablespoon of liquid remains. Add about 2 tablespoons of water and generously season with salt and pepper. Add thyme and butter and stir well.
Recipe courtesy of Josh Ziskin of La Morra.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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