Penclawdd Cockles in a Mascarpone & Laverbread Sauce, Served with Multigrain & Rye Bloomer Bread

All in one frying pan dish. Penclawdd cockles, cooked in onion, garlic and white wine vinegar. With the addition of mascarpone, instead of cream and a local delight of fresh laverbread mixed in the sauce. Squeezed lemon juice, garnished with fresh parsley, grated Grana Padano and a side of bloomer bread to soak up sauce.
Recipe - rebeccacastigl...
Serves 1
Ingredients
Vegetable oil
1/2 x small onion, peeled and diced
1 x garlic clove, peeled and diced
2 x tbsp cooked Penclawdd cockles
1 x tsp white wine vinegar
1 x tbsp laverbread
1 x tbsp mascarpone cheese
1 x lemon wedge
Grana Padano to grate on top
Sea salt
Black pepper
Multigrain & rye bloomer bread, 2 slices
1 x small handful of fresh flat leaf parsley
1 x lemon slice for garnish

[@satyr1349]

Had a linguine pasta dish in Swansea with cockles, lavabread & bacon in a very creamy sauce (just needed a pepper note to make it work best - rocket chopped up would be great.
Thx for your recipe!

[@rebeccacastiglia]

It's fab! Or even add spinach, like the lemon, ricotta linguine dish. 😊