Steps

1. Trim off the dry, discolored parts from the base of the fiddleheads. (Key Tip!) You can leave the spore-covered ends if you prefer a slightly bitter flavor.
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2. Dissolve baking soda (as needed) in water just before it boils (around 90°C / 194°F).
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3. Immerse the fiddleheads in the baking soda water and weigh them down with a kitchen paper or a small plate to keep them submerged.
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4. Leave them to soak overnight (approximately 8 hours) to remove bitterness.
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5. After soaking, rinse the fiddleheads once and soak them in fresh water.
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6. Lay out 8 slices of prosciutto. Bunch about 5 fiddleheads together and wrap them diagonally and tightly with prosciutto.
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7. Lightly dust the prosciutto-wrapped fiddleheads with all-purpose flour (as needed).
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8. Heat a little olive oil in a frying pan. Sear the prosciutto-wrapped fiddleheads until lightly browned all over. (Key Tip!) It's enough to cook them until they are tender and warmed through from the residual heat.
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9. In a bowl, combine lemon juice (from 1/2 lemon), 2 tbsp Extra Virgin Olive Oil, salt (to taste), 2 tsp dried oregano, and a little chopped parsley.
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10. Place the bowl of sauce over a double boiler (bain-marie) and whisk until the ingredients are smoothly emulsified. (Key Tip!) This sauce can separate easily, so using a double boiler helps achieve a delicious, smooth consistency.
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11. Arrange the pan-seared prosciutto-wrapped fiddleheads on a plate and generously drizzle with the prepared Salmoriglio sauce. Enjoy!
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