Prawns wrapped in Speck Alto Adige PGI

Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.

Difficulty: Easy

Preparation time: 45 min

A recipe by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients

Serves for

people

Preparation time 45 min

After removing their shells and intestinal tracts, wash the prawns, dry them, and wrap them in slices of Speck Alto Adige PGI. Soak the Beluga lentils for about 1 hour in cold water. Heat the olive oil and braise the onion, garlic, and celery in it. Add the lentils and thyme, pour in meat stock or water, and keep the mixture boiling. Season with salt and pepper and a few drops of balsamic vinegar.
Finishing: Heat the olive oil in a pan, pepper the prawns, and fry them briefly on both sides over moderate heat. Pour the lentils in a dish and place the prawns on top. Before serving, garnish with slices of Speck Alto Adige PGI, tips of leaf lettuce and dill leaves as well as with reduced balsamic vinegar.
Variants: You can use turbot fillet or scallop shells instead of prawns.
Tip: You can serve potato or asparagus salad instead of lentils.