I love Laver seaweed! This recipe is inspired by a traditional South Wales laverbread breakfast.
Prep: 45 mins
Cook: 30 mins
Laver, Laverbread, Seaweed
Ingredients
500g 00 pasta flour
5 large eggs
1 Shallot finely chopped
250g Cooked laverbread (simmered several hours)
1 slice of brown toast
50ml Double cream
3 Red onions sliced
1 sprig of Thyme
6 slices of Pancetta
Method
Serves 4 as a starter. Pasta: knead 500g flour and 5 eggs 10 mins. Rest in fridge. Filling: melt a knob of butter, cook 1 finely chopped shallot until translucent. Blend 250g cooked laverbread, 1 slice brown toast and 50ml cream in processor with fried shallot. Chill. Stock: caramelise 3 red onions with thyme and half the pancetta in oil. Add 400ml water, simmer 30 mins covered. Season and strain. Roll pasta thin, cut into 20 x 10cm squares. Fill with 1 tsp laverbread filling, seal into tortellini shapes. Cook in boiling water 2-3 mins. Serve in stock with crispy fried pancetta.