Best Fiddlehead Breadsticks Recipes

FIDDLEHEAD BREADSTICKS

Steps:

• Preheat oven to 375 degrees. Lightly oil a large bowl. Add dough to bowl; cover with a clean kitchen towel. Let rise until doubled in volume, about 2 hours (or according to package instructions).
• Transfer dough to a lightly floured work surface. Cut dough into 25 strips (1/2 inch thick each), keeping them covered with plastic wrap as you work to prevent them from drying out. Using your hands, roll into thin rods (15 to 18 inches long each).
• Transfer rods to parchment-lined baking sheets. Roll 3 to 4 inches of one end of each rod into a loose spiral.
• Whisk together egg and 1 tablespoon water in a small bowl. Brush each breadstick with egg mixture; sprinkle half of the breadsticks with sesame seeds and the other half with poppy seeds.
• Bake breadsticks until deep golden brown, about 20 minutes. Let cool on sheets on wire racks.

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

COUNTRY SAUTEED FIDDLEHEADS

Steps:

• Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
• Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
• Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.