Bosnian Fiddleheads with Smoked Meat

Ingredients

In the original American cuisine, fiddleheads are often prepared simply by blanching or sautéing them. However, in Bosnian cuisine, fiddleheads are typically cooked with smoked meat to add a smoky richness to the dish. Additionally, Bosnian cuisine incorporates a unique blend of spices, such as paprika, cumin, and thyme, which enhance the flavors of the fiddleheads and smoked meat. We alse have the original recipe for Maine Fiddleheads, so you can check it out.

• 500g (1.1 lb) fiddleheads 500g (1.1 lb) fiddleheads
• 300g (10.5 oz) smoked meat (beef or lamb), diced 300g (10.5 oz) smoked meat (beef or lamb), diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the fiddleheads thoroughly and trim off any brown ends.
2. 2.
   Bring a large pot of salted water to a boil. Add the fiddleheads and blanch for 2 minutes. Drain and set aside.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until translucent.
4. 4.
   Add the diced smoked meat to the skillet and cook until browned and tender.
5. 5.
   Add the blanched fiddleheads to the skillet and sprinkle with paprika, cumin, dried thyme, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low and cover the skillet. Simmer for 10-15 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Fiddleheads — Make sure to trim off any brown ends and rinse them thoroughly to remove any dirt or debris.
• Smoked meat — If you prefer a milder smoky flavor, you can use less smoked meat or opt for a lighter variety such as smoked turkey.

Tips & Tricks

• If fiddleheads are not available, you can substitute with asparagus for a similar texture and taste.
• Serve Bosnian Fiddleheads with Smoked Meat with a side of crusty bread to soak up the flavorful sauce.
• For an extra kick of heat, add a pinch of red pepper flakes to the dish.
• Experiment with different types of smoked meat to find your favorite flavor combination.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve Bosnian Fiddleheads with Smoked Meat as a main course accompanied by a fresh salad or steamed vegetables. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for added freshness.

Presentation advice

Arrange the fiddleheads and smoked meat on a serving platter, allowing the vibrant green color of the fiddleheads to shine through. Drizzle the dish with a touch of olive oil and sprinkle with paprika for an attractive finishing touch.