Fettucini with Fiddleheads and Bocconcini | Canadian Goodness
This is the Fettucini with Fiddleheads and Bocconcini recipe.
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Cooking tools:
- Skillet
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Stove
- Plate
Ingredients
- 1 tbsp (15 mL) butter
- 2 oz (60 g) pancetta diced
- 2 tbsp (30 mL) onion finely chopped
- 1 tbsp (15 mL) fresh sage finely chopped
- 1 tbsp (15 mL) fresh lemon juice
- 1 tbsp (15 mL) chicken stock
- 1 tbsp (15 mL) extra virgin olive oil
- 6 slices of Canadian Bocconcini* cheese
- 1 handful of fiddleheads cooked
- 2 portions of fresh fettucini pasta cooked 2 to 3 minutes (or if dry pasta
- al dente)
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