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Ingredients
- 1 c. washed, cleaned fiddleheads
- 2 bacon strips, cooked crisp and crumbled
- 1 Tbsp. butter
- 1/4 c. Chardonnay wine
- salt and pepper to taste
Method
- Saute fiddleheads in butter in a heavy bottomed saute pan over moderate heat, stirring with wooden spoon for 2 or 3 minutes, being careful not to brown.
- Pour Chardonnay wine into saute pan and cover immediately, allowing fiddleheads to steam until slightly wilted.
- Season with salt and pepper.
- Garnish with crumbled bacon and serve at once.
- Yields 2 servings.
