Fettuccini with fiddleheads and bocconcini
Recipe for Fettuccini with fiddleheads and bocconcini (Pastas and Stir-fries; Vegetable Pastas or Stir-fries).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lesliebeck.com.
Ingredients
- Butter
- 2 oz. pancetta, diced
- 2 tbsp onion
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp chicken broth
- 1 tbsp extra virgin olive oil
- 6 slices bocconcini cheese
- 1/2 to 3/4 cup fresh fiddleheads, cooked
- 2 cups fresh fettuccini pasta, cooked
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