Chef Sevie Cartularo
Chef Sevie Cartularo from Buono Appetito in Shelburne shares his recipe for fried fiddleheads.
For a Deep Fried Version:
Use a strainer to cook sliced garlic at 325 strain oil and place on dry paper fowl
Use strainer to cook capers at 325
Use strainer to cook parsley at 325
Turn fryer up to 425 and cook fiddleheads until crispy but not took cooked otherwise they will turn mushy
In large bowl toss all ingredients together and slowly adding salt and lemon juice to desired taste.
For Pan Fried Version:
Get 3 Tbs of cooking oil over medium heat in a sautee pan.
Add thinly sliced garlic, capers, fiddleheads and salt.
Cook until garlic starts to brown add in parsley.
Strain out oil and deglaze pan with lemon juice.
For Baked Version:
Pre-heat oven to 425
Toss Fiddleheads in a light oil and place on baking sheet
Cook for 15 minutes
While they are starting to roast in sautee pan crisp up your capers with a little olive oil
Strain all oil out and place on paper towel so the capers aren't soggy
After 15 minutes add thinly sliced garlic and your capers to fiddle heads cook for about 4 more minutes
Once everything starts to crisp up add your parsley and cook for about 2 more minutes
Toss everything together with salt and lemon juice.
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