Steps: |
| -Halve the morels and soak them in salt water to clean them. |
| -Bring a gallon of water to a boil in a stockpot. |
| -Trim the end of the stems off of the fiddle heads and wash well. Trim off any brown parts. |
| -Blanch the fiddle heads for 7 minutes and then shock in ice water. |
| -Heat a large saute pan to medium high and add the olive oil. |
| -Add the diced pancetta and stir until it turns golden brown; reduce the heat to medium low. |
| -Once the pancetta is cooked all of the way through, add the morels and saute until golden. |
| -Add the fiddle heads and saute for a couple of minutes to heat and add the vinegar and butter. |
| -Season with salt, pepper and red chiles. |
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