Fiddlehead Ferns
Fiddlehead ferns are the curly rich green shoots of a fern that emerge from the ground. Tightly coiled and adorned with a flaky brown protective coating from the season before, these whimsical and alm...
The earthy flavor of fiddlehead ferns pairs perfectly with nutty farro, crispy pancetta and tender mushrooms. If you don’t have pancetta, use thick-cut bacon.
Ingredients
- 2 cups fiddlehead ferns
- 1½ cups semi-pearled farro
- 3 cups chicken or vegetable stock
- 10 ounces diced pancetta
- 7 ounces shiitake mushrooms, cleaned, stems removed and sliced
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- Lemon wedges
Instructions
Serves 4
Clean the fiddlehead ferns in multiple changes of water until no dirt or debris remains. Bring a medium-size pot of water to boil and blanch the ferns for 3 minutes. Transfer the ferns to a bowl with a slotted spoon and set aside.
Combine farro and stock in a saucepan and bring to a low simmer. Simmer for 20 to 25 minutes, uncovered, until almost all liquid is gone and the farro is tender.
When the farro is almost done, heat a large skillet over medium-high heat. Add the pancetta and mushrooms and cook until the pancetta is crispy and the mushrooms are browned, 8 to 10 minutes. Add the ferns, garlic, salt, pepper and butter to the pan and sauté for 2 to 3 minutes.
To serve, place about ½ cup of cooked farro on a plate, top with a couple spoonfuls of fern mixture, and squeeze lemon juice over each serving.
Edible Michiana original recipe
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