Sauteed Fiddleheads with Pancetta

Ingredients:

• 4 cups fiddleheads, trimmed and cleaned -- * see note
• 1/2 pound pancetta -- cut into 1/4" dice
• kosher salt and freshly ground pepper -- to taste

Preparation:

• Bring a pot of lightly salted water to a boil.
• Add the fiddleheads and blanch for 5 minutes.
• Drain. Place the pancetta in a large skillet over medium heat and fry until browned. Add the fiddleheads and saute for 2 minutes. Season with salt and pepper. Divide among 4 plates and serve immediately.