Prawns wrapped in Speck Alto Adige PGI

Course: main course
Style: modern
Level of difficulty: easy

Preparation time: 45 min. + 1 hour
Created by: H. Gasteiger, G. Wieser, H. Bachmann

Ingredients
2 people
4 people
8 people

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 ...

Flat bread with Speck Alto Adige, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck Alto Adige and sage leaves makes this focaccia an irresistible treat.

to the recipe

Spaghetti with Speck Alto Adige

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

to the recipe

Pan-fried French toast with baked apple and Speck Alto Adige PGI

Here’s one for all of you who want to treat yourselves to a très exclusive Sunday brunch. Manna from heaven, so to speak...

to the recipe

Tortelli with Speck Alto Adige

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

to the recipe

Hearty herb zucchini pancakes with Speck Alto Adige

Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.

to the recipe

Onion quiche with Speck Alto Adige PGI

Those who like hearty meals should try out South Tyrolean “Quiche Lorraine.”

to the recipe

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

to the recipe