fiddleheads in brown sage bacon butter
Author: michelle
Prep time: 10
Cook time: 20
Total time: 30
  • 250g imported Italian linguine
  • 500g fresh fiddleheads, cleaned and trimmed
  • 8 slices smoked bacon
  • 4 radishes, sliced super thin
  • 4 green onion, cut into ¼ “ diagonal slices
  • ½ cup clarified butter
  • Fresh sage leaves
  1. Prepare linguine according to manufacturer’s instructions.
  2. While your pasta is cooking, place a large heavy bottomed skillet over medium heat.
  3. Add bacon slices and cook until fat is rendered and bacon is crispy
  4. Remove bacon from skillet to some paper towel.
  5. Add clarified butter to skillet.
  6. When the oil and butter are frothing, add your sage leaves.
  7. Fry until crispy then turn over and repeat.
  8. Remove crispy sage leaves to paper towel.
  9. Add cleaned and trimmed fiddleheads to your skillet and sauté until fork tender - stirring often.
  10. When your paste is done cooking, drain into a colander and leave until needed.
  11. When the fiddleheads are tender, add your cooked pasta to the skillet and toss until the pasta strands are well coated with the bacon fat and butter mixture.
  12. Break the crispy bacon into large bits and add to the pasta - toss well.
  13. Divide the pasta between 4 serving dishes.
  14. Sprinkle each dish with the sliced radishes and green onion.
  15. Serve immediately with sea, freshly ground pepper and grated parmesan.
Recipe by bite at