Friday, June 10, 2011

Fiddlehead pizza

Another previously undiscovered culinary delight, thanks to my CSA box. In pizza form.

This one was very easy to pull together. I sauteed the fiddleheads for just a minute in olive oil with garlic and then a splash of white wine at the end. Then I sauteed one sliced Vidalia onion (grilling it would have been better) and layered the pizza with olive oil, mozzarella, onions, fiddleheads, a mixture of parm and mozzarella, and a sprinkle of Italian herbs on top.

Fiddleheads taste a little like asparagus, so they go very well with cheese and bread.

Doesn't that look yummy?

1 comment:

  1. That looks amazing! Do you make your dough from scratch? I still haven't found any fiddleheads. Have you seen them at farmer's markets?