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

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.

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