Fiddleheads with lemon, garlic and prosciutto
Fresh lemon(s) with peel
Uncooked fiddlehead ferns
2 oz, crudo, thinly sliced, then finely chopped
2 medium clove(s), slivered
3 Tbsp, dry, or dry vermouth
- 1. Fill a medium saucepan three-quarters with water, add lemon, and bring to a boil over high heat. Cover, reduce heat to low, and simmer until lemon is quite soft, about 20 minutes.
- 2. Increase heat to medium-high; add fiddleheads and cook, uncovered, 2 to 3 minutes, until crisp-tender. Drain everything in a colander set in the sink; rinse with cool water until contents reach room temperature. Set lemon aside. Cool 15 minutes.
- 3. Cut lemon in half; scrape out and discard soft flesh, any seeds, and pith. Finely chop rind.
- 4. Spray a nonstick skillet with cooking spray; set over medium heat. Add prosciutto; cook 2 minutes, stirring often, until crispy. Transfer prosciutto to a bowl or plate.
- 5. Add garlic to the skillet; cook about 1 minute, stirring constantly, until blistered. Add fiddleheads and chopped lemon rind. Cook 1 minute, stirring constantly. Stir in vermouth or wine, and pepper. Cook about 1 minute, until vermouth or wine reduces to a glaze. Top with crunchy prosciutto to serve. Serving size: 2/3 cup