Ingredients
| Quantity | Ingredients |
|---|---|
| Butter | |
| 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 |
Directions
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