Cook the fiddleheads first before starting the rest of the recipe.
Simmer the fiddleheads in a pot of water for 5 minutes and then strain them out and set the fiddleheads aside.
Discard the cooking water as it is very bitter and not palatable.
Saute The Remaining Ingredients
Saute the Italian sausage, julienne onion, and chopped garlic in a pan with some butter. Keep the ingredients moving, either by shaking the pan or stirring, to prevent them from burning as the sausage browns.
Once the onion starts to turn translucent, you can add the cooked fiddleheads to the pan.
Toss the noodles in the pan with the sauteed fiddleheads, sausage, and onion. Season the whole pan with salt and freshly cracked pepper.
Keyword fiddlehead recipes, fiddleheads
Spring Fiddlehead & Sausage Penne https://www.earthfoodandfire.com/fiddlehead-sausage-penne/ May 16, 2018