This recipe provides a great alternative to traditional (and delicious!) pasta.
In reality, we have replaced regular wheat pasta with a type of seaweed handpicked in the waters of the region of Connemara, in Ireland. But there’s more. The sauce hides another surprise: the sesame and cumin mealworms.
Follow the recipe described below, created by Chef Matteo Girardi, and you’ll be able to prepare this great dish easily at home. Nowadays edible seaweed have their rightful place in the kitchen; they are suitable for vegetarians and vegans, gluten-free, rich in nutrients and sustainable.
So, what are you waiting for?
You can find both the seaweed and the edible bugs used in this recipe in our shop!
100 gr. seaweed pasta
200 gr mixed vegetables cut into cubes (carrot, celery, onion, courgettes, peppers, aubergine)
1/2 package of sesame and cumin mealworms
1/2 lemon juice
Method: soak the seaweed in cold water for 20 minutes, then drain and rinse them under running water.
Boil water with the lemon juice.
Put the seaweed pasta into the boiling water, cook it until desired consistency, then drain it.
Meanwhile, heat some olive oil in a pan, toss the veggies in and let them brown over high flame, then add the mealworms. Add the seaweed pasta and stir for a minute until all ingredients are amalgamated. Place the pasta in a serving bowl and... enjoy!
Easy, isn’t it?
Of course this is just an idea, you can change the recipe according to your taste, for example you could use different vegetables, bugs or flavouring.
These new ingredients are injecting creativity in the kitchen: experimentation is the motto, being surprised the result!