Fettucini with Fiddleheads and Bocconcini

Name: Fettucini with Fiddleheads and Bocconcini
Yield: 2 servings
Ingredients: 1 tbsp (15 mL) butter; 2 oz (60 g) pancetta diced; 2 tbsp (30 mL) onion finely chopped; 1 tbsp (15 mL) fresh sage finely chopped; 1 tbsp (15 mL) fresh lemon juice; 1 tbsp (15 mL) chicken stock; 1 tbsp (15 mL) extra virgin olive oil; 6 slices of Canadian Bocconcini* cheese; 1 handful of fiddleheads cooked; 2 portions of fresh fettucini pasta cooked 2 to 3 minutes (or if dry pasta; al dente)

This is the Fettucini with Fiddleheads and Bocconcini recipe.

Prep: 15 min
Cooking: 15 min - 20 min

Yields 2 servings

Ingredients

1 tbsp (15 mL) butter
2 oz (60 g) pancetta diced
2 tbsp (30 mL) onion finely chopped
1 tbsp (15 mL) fresh sage finely chopped
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) chicken stock
1 tbsp (15 mL) extra virgin olive oil
6 slices of Canadian Bocconcini* cheese
1 handful of fiddleheads cooked
2 portions of fresh fettucini pasta cooked 2 to 3 minutes (or if dry pasta, al dente)

READY FOR REWARDS?

Preparation

Sautéed pancetta and onion in butter. Add sage, lemon juice, chicken stock, olive oil. Reduce until slightly thickened.

Add fiddleheads and heat through. Add pasta. Coat with sauce. Add Canadian Bocconcini at the last minute. Stir together.

Tips

How to cook fiddleheads: Wash fiddleheads in several changes of cold water, swishing them around. Bring a pot of water to a boil. Drop in fiddleheads and simmer about 10 minutes.Drain well and set aside.

*This recipe is great with Canadian Mozzarella cheese or Canadian Friulano cheese too.