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?
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?
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