MENU
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.
Ready to try something new?
See more Speck recipes ...
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige!
If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.
The seasoning of the Speck Alto Adige, the acidity of the apple and the fresh salad combine to form a potpourri for the senses.
Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck
Japanese cuisine meets Speck Alto Adige! Two contrasting culinary styles brought together with egg and chicken.
Looking for inspiration? Add a dash of fruit to the grill and try our tip for hot summer days.
A South Tyrolean recipe that unites the flair of Italian cuisine with home-style German tradition. Discover this delicious risotto recipe with leek!
Cream of asparagus with a twist! Fresh mint, aromatic Speck Alto Adige and fragrant asparagus – for a dish with the scent of spring.
For lovers of South Tyrol - a salad served in the jar!