Dried Fiddlehead ferns with Cheese/ Getrocknete Farne mit Käse

Ever tried "dried" Fiddlehead ferns? Me? No.
Never knew they were also dried like the other vegetables. Anyways, I was overjoyed to get my share and try it out. Just in time, when i was starting to miss it big time.

Fiddlehead ferns are one of many wild vegetables found in the forests of Bhutan. They are plucked by the locals, either for self consumption or for sale. During the season, fiddlehead ferns are a preferred ingredient for cooking "Beef Paa". They are also enjoyed with cheese, fried or sautéed with butter.

So, back to experimenting "Dried Fiddlehead Ferns". 

The re-hydration process;

I soaked 50 gr. of dried ferns in hot water for 1/2 an hour, it turned out to be too much. Used only half of it for this recipe. Tried the fried version with the other half, and they turned out so tough. Frying is not recommended.

Rinsed it several times (very thoroughly) to remove the dirt and grit.  Cooked (covered) for another 1/2 an hour with 1 litre water until tender/soft. 

Ingredients;
25 gr. Dried ferns
1 Onion 
1 Tomatoe
4 Chillies (more or less a preferred)
2 Tbsp Oil/butter/margarine
100 ml Water
50 gr. Feta Cheese
1 slice processed cheese
salt

Preparation:

1. Wash and slice the onion, tomato and chillies (lengthwise).

2. Heat oil in a pan, add onions and sweat them for around three minutes.
3. Add the cooked ferns, water, tomatoes, chillies, salt, and cheese. Cover and cook for 5 minutes until the cheese melts.

4. Give it a good mix, adjust salt and enjoy.

*I am going to try soaking it overnight with cold water next time. 
************************************************************************