Fettuccini with fiddleheads and bocconcini

Pastas and Stir-fries.

Fettuccini with fiddleheads and bocconcini


Quantity Ingredients
2 oz. pancetta, diced
2 tbsp onion
1 tbsp fresh sage, finely chopped
1 tbsp fresh lemon juice
1 tbsp chicken broth
1 tbsp extra virgin olive oil
6 slices bocconcini cheese
1/2 to 3/4 cup fresh fiddleheads, cooked
2 cups fresh fettuccini pasta, cooked


Sauté pancetta and onion in butter. Add sage, lemon juice, chicken stock and olive oil.  Reduce until slightly thickened. Add fiddleheads and heat through. Add pasta and coat with sauce. Add bocconcini when ready to serve.

Serves 2

Source: www.metro.ca