2 : 1/ lb Fresh Fava Beans, in the pod
3 : tb Olive Oil
2 : ts Slivered Garlic
2 : oz Pancetta Cut Into Tiny Dice,
-about : -about 1/3 cup
3/4 : lb Medium Size Shelled Shrimp
1 : pn (Big) Red Chile Flakes
1 : tb Chopped Fresh Savory <<Or>>
2 : tb Chopped Fresh Basil
1/2 : c Ripe Tomato, seeded, diced
2 : ts Grated Lemon Zest
8 : oz Dry Orecchiette Pasta,,
-cooked : -cooked al dente
Rich : Rich Chicken, Shellfish Or
-Vegetable : -Vegetable Stock, if desired
Salt : Salt And Freshly Ground
-Pepper : -Pepper
0: Fiddleheads on Toast I: Cook fiddleheads; drain
1: Arrange on squares of toasted bread or on toasted English muffin halves
2: Pour rich white sauce with diced, hard-boiled eggs added over all
3: Serve sprinkled with paprika
4: Fiddleheads on Toast II: Cook fiddleheads; drain
5: Arrange on toast and top each serving with slices of crisp-fried bacon and a generous amount of white sauce, either plain or with cheese added
6: Fiddleheads on Toast III: Cook fiddleheads; drain
7: Roll fiddleheads in thin ham slices; broil and serve on toast or toasted English muffin halves with white sauce to pour over
8: Add cheese to the white sauce, if desired
9: From _The Wild Flavor_ by Marilyn Kluger
10: Los Angeles: Jeremy P
11: Tarcher, Inc
12: , 1984
13: Pg
14: 250
15: ISBN 0-87477-338-5
16: Typed for you by Cathy Harned
17: From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini