Sauteed Fiddleheads With Pancetta

• 4 cups trimmed and cleaned fiddleheads
• 8 ounces pancetta, cut into 1/4-inch cubes
• Salt and freshly ground black pepper to taste

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

fiddleheads, pancetta, salt

Taken from cooking.nytimes.com/recipes/4618 (may not work)