Capocollo with Dandelions and Fiddlehead Pickles

By LeeBoruchow

Fiddlehead ferns are quite neat, and to me, taste the most like what a plant should taste like than almost anything else.

Ingredients

• 3 cups white wine vinegar
• 2 tbsp sea salt
• 15 black peppercorns
• 2 garlic cloves
• 1/2 tbsp fennel seeds
• 1/4 cup sugar
• 2 cups fiddlehead ferns
• 1/4 lb young dandelion greens
• juice of 1 lemon
• 3 tbsp extra-virgin olive oil
• salt and pepper, to taste
• 1 lb capocollo (or coppa), thinly sliced
• parmigiano-reggiano, for shaving

Details

Servings 4

Preparation

Step 1

Make the pickles: In a large saucepan, combine vinegar, 2 cups of water, sea salt, peppercorns, garlic, fennel seeds, and sugar and bring to a boil. Place fiddleheads in a large bowl and pour the hot liquid over them and allow to cool to room temperature.

Dress dandelions with lemon juice, oil, and salt and pepper.

Divide capocollo among plates and mound greens on top. Remove fiddleheads from liquid and place a few on each plate. Shave cheese over the top and serve.