Recipe by Anna Gill
¾ lb. transparent Chinese rice noodles
1 lb. fiddlehead ferns, cleaned, whole if small, otherwise halved lengthwise
3 slices bacon, cooked, drained and cut into 1 inch pieces
3 tablespoons butter
1 tablespoon fresh tarragon, minced
1½ teaspoon olive oil
Salt & freshly ground black pepper
1. Bring a pot of salted water to a boil. Blanche the fiddleheads for about 4 minutes then drain thoroughly. And rise
immediately in ice water.
2.In a large bowl, soak the Chinese noodles in hot water while preparing the fiddleheads.
3.Melt the butter in a large skillet. Add the fiddleheads and cook for 3 to 4 minutes.
4.Add the tarragon and the bacon, toss well. Season with salt and freshly ground pepper.
5.Drain the Chinese noodles. Toss the noodles with the olive oil.
6.Arrange the noodles in four bowls and spoon the fiddleheads over each one.
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