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Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr (Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce)

Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr (Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce) is a modern Cymric (Welsh) recipe or a dish of penne pasta served with a cockle, wild garlic and laverbread wine sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Penclawdd Cockles with Penne Pasta and a Wild Garlic and Laverbread Wine Sauce (Cocos Penclawdd gyda Pasta Penne a Saws Gwin gyda Garlleg Gwyllt a Bara Lawr).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Sauce Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma rysáit cyfoes o Benclawdd sydd yn gwneud y gorau of flas y gwanwyn gan gyfuno garlleg gwyllt gyda chocos and bara lawr i wneud saws gofyfer pasta.

Cynhwysion:

2 lwy fwrdd o fenyn
225g o gigydd cocos (crai neu wedi piclo)
350g pasta penne
100g garlleg gwyllt (dail a blodau)
4 llwy fwrdd o fara lawr
300ml o win gwyn
2 lwy fwrdd or flawd corn wedi cymysgu gyda 4 llwy fwrdd o ddŵr
halen a phypur du wedi malu

Dull:

Dewch â sosban o ddŵr hallt i ferwi, ychwanegwch y pasta penne a'i goginio yn unol â chyfarwyddiadau'r pecyn (8-10 munud fel arfer). Tua hanner ffordd drwy amser coginio'r pasta toddwch yr ymenyn mewn padell, cyn ychwanegu'r cocos (golchwch yn dda os yw wedi'i piclo) a'u tro-ffrio am funud. Arllwyswch y gwin cyn dod a'r cyfan i fudferwi. Ychwanegwch y bara lawr yna ychwanegwch y garlleg gwyllt wedi'i dorri. Cymysgwch nes fod y garlleg gwyllt wedi gwywo ac yna ychwanegwch yr hylif blawd corn i'r badell. Mudferwch y saws yn ysgafn nes ei fod wedi tewhau at eich dant. Pan fydd y pasta'n barod draeniwch cyn ei ychwanegu at y saws gwin. Ychwanegwch lond rhodl bach o'r dŵr coginio pasta, dewch ag ef i fudferwi, addaswch y sesnin at flas a'i weini.

English Translation

This is a contemporary recipe from Penclawdd that makes the most of springtime flavours by combining wild garlic with cockles and laverbread to prepare a sauce for pasta.

Ingredients:

2 tbsp butter
225g cockle meat (fresh or preserved)
350g penne pasta
100g wild garlic (leaves and flowers)
4 tbsp laverbread
300ml white wine
2 tbsp cornflour blended to a slurry with 4 tbsp water
salt and freshly-ground black pepper

Method:

Bring a pan of salted water to a boil, add the penne pasta and cook according to the package instructions (usually 8-10 minutes)

About half way through the pasta cooking time melt the butter in a pan, add the cockles (wash well if preserved) and stir fry for a minute. Pour in the wine and bring to a simmer.

Stir in the laverbread then add the chopped wild garlic. Stir until the wild garlic is just wilted then stir in the cornflour slurry. Simmer the sauce gently until thickened to your liking.

When the pasta is ready drain and add to the wine sauce. Add a small ladleful of the pasta cooking water, bring to a simmer, adjust the seasonings to taste and serve.