Seetang Tagliatelle mit Trüffeltang, Lauch und Algenperlen
Seaweed tagliatelle goes great with seafood dishes, but it’s more versatile than you think! This deliciously comforting pasta dish is a modern take on the classic combination of ham and leek. The creamy leek sauce is infused with truffle seaweed, whose indulgent flavour is the perfect offset to the crispy Serrano ham. Topped with algae pearls for both taste and visual impact, this dish features a mix of flavours and textures. The flavour of the seaweed is delicate – not overpowering – and its natural flavour-enhancing properties mean that every other element on the plate really shines through. Regular pasta will do if you don’t have seaweed tagliatelle to hand, but of course we recommend the authentic version!
250g Lofoten Seaweed Tagliatelle
2 medium-sized leeks, chopped
50g algae pearls
3 tbsp olive oil
1 tbsp truffle seaweed salt
100ml dry white wine
300ml double cream
80g sliced Serrano ham
Preheat the oven to 180°C.
Spread the slices of ham flat on a tray lined with baking paper. Cover with another sheet of baking paper, and set another tray on top. Put the trays in the oven and roast the ham for 10-15 minutes.
Prepare the pasta. Bring around 400ml of salted water to boil, add the pasta and cook for 4-5 minutes. Drain.
Put the oil in a large frying pan over a medium-low heat. Add the leeks and fry gently for 2-3 minutes.
Add the white wine to the pan. Continue to simmer until the volume has reduced by half.
Add the cream and truffle seaweed salt. Simmer until the sauce becomes thick, stirring often.
Add the cooked pasta to the sauce and stir until coated.
Divide the pasta and sauce between four bowls. Top each portion with a spoonful of algae pearls, and scatter over the crispy pieces of ham.
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