Prawns wrapped in Speck Alto Adige - recipe

Course: main course
Style: modern
Level of difficulty: easy
Preparation time: 45 min. + 1 hour
Created by: H. Gasteiger, G. Wieser, H. Bachmann

     

Print  
   Prawns wrapped in Speck
4 thin slices of Speck Alto Adige PGI 
4 prawn tails
freshly ground pepper
Beluga lentils:
50 g of Beluga lentils 
40 ml of olive oil 
25 g of onion, thinly sliced 
½ clove of garlic, finely diced 
25 g of celery, finely diced 
½ sprig of thyme
50 ml of meat stock or water 
1 tbsp. of balsamic vinegar
salt and freshly ground pepper
Besides:
2 small, thin slices of Speck Alto Adige PGI for a garnish
olive oil for frying
tips of leaf lettuce leaves
tips of dill leaves
reduced balsamic vinegar
8 thin slices of Speck Alto Adige PGI 
8 prawn tails
freshly ground pepper
Beluga lentils:
100 g of Beluga lentils 
80 ml of olive oil
50 g of onion, thinly sliced 
1 clove of garlic, finely diced
50 g of celery, finely diced 
1 sprig of thyme 
100 ml of meat stock or water 
2 tbsp. of balsamic vinegar
salt and freshly ground pepper
Besides:
4 small, thin slices of Speck Alto Adige PGI for a garnish
olive oil for frying
tips of leaf lettuce leaves
tips of dill leaves
reduced balsamic vinegar
16 thin slices of Speck Alto Adige PGI 
16 prawn tails
freshly ground pepper
Beluga lentils:
200 g of Beluga lentils 
160 ml of olive oil 
100 g of onion, thinly sliced 
2 cloves of garlic, finely diced 
100 g of celery, finely diced 
2 sprigs of thyme 
200 ml of meat stock or water 
4 tbsp. of balsamic vinegar
salt and freshly ground pepper
Besides:
8 small, thin slices of Speck Alto Adige PGI for a garnish
olive oil for frying
tips of leaf lettuce leaves
tips of dill leaves
reduced balsamic vinegar
  

Preparation

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.

You can serve potato or asparagus salad instead of lentils.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Salad of cabbage with Speck Alto Adige and Schüttelbrot croutons -recipe

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.

to the recipe

Gnocchetti with Speck Alto Adige - recipe

Gnocchetti with speck

You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.

to the recipe

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

to the recipe

Pastry whorls with Speck Alto Adige PGI - recipe

Pastry whorls with Speck Alto Adige PGI

These pastry whorls make for a tasty appetiser the ideal finger food for enjoying with an aperitif.

to the recipe

Spaghetti with Speck Alto Adige - recipe

Spaghetti with speck

Much more than just a pasta recipe: Savour a “Schüttelbrot (crispy bread) cream” instead of the typical tomato sauce.

to the recipe

Roasted pears with Speck Alto Adige, gorgonzola, honey and walnuts – Recipe

Roasted pears wrapped in Speck Alto Adige PGI with melted gorgonzola, honey and crunchy walnuts served on a plate

Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.

to the recipe

Potatoes with Speck Alto Adige - recipe

Potatoes with speck

Speck Alto Adige PGI and potatoes are an unbeatable tandem. The harmony of a savoury duo that you can taste.

to the recipe

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.  

to the recipe

Chanterelle salad with Speck Alto Adige - recipe

Chanterelle salad with speck

Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe