Roasted King Prawns with Speck Alto Adige PGI and Roveja peas
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
Difficulty: Medium
Preparation time: 20 min
Cooking time: 70 min
A recipe by: Sara Sguerri
Ingredients
Serves for
4
people
Ingredients
- 400 gram dried Roveja peas
- 4 piece bay leaves
- 2 piece leek
- 20 piece fresh prawns
- 20 slice Speck Alto Adige PGI
- salt to taste
- extra virgin olive oil to taste
- fresh oregano to garnish to taste
Roasted King Prawns with Speck Alto Adige PGI and Roveja peas
Preparation time 90 min
- Soak the Roveja peas in plenty of water overnight, for at least 12 hours. When ready to cook, rinse them well using a colander, then cover the peas again with about 2.5 liters of water. Add the bay leaves and cook without a lid over medium heat for about an hour. Add salt once it reaches a boil.
- Wash the leek thoroughly, remove the outer layers and slice it. Sauté it in a pan with a drizzle of olive oil for a few minutes. Drain the Roveja-peas and let them absorb the flavor of the leek for about ten minutes, adding a few spoonfuls of their cooking water if necessary.
- Rinse the prawns under running water, remove the head and shell, leaving the tail intact, and devein them. Drizzle with a little olive oil.
- Wrap each prawn with a slice of Speck Alto Adige PGI.
- Heat a pan and sear the prawns wrapped in Speck Alto Adige PGI for one minute on each side.
- To serve, arrange the warm peas on a plate and place the roasted prawns with Speck Alto Adige PGI on top. Garnish with a sprig of fresh oregano and a slice of uncooked Speck Alto Adige PGI. Serve immediately.