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200 g dried Roveja peas 2 bay leaves 1 leek 10 fresh prawns 10 slices of Speck Alto Adige PGI Salt Extra virgin olive oil Fresh oregano to garnish
400 g dried Roveja peas 4 bay leaves 2 leek 20 fresh prawns 20 slices of Speck Alto Adige PGI Salt Extra virgin olive oil Fresh oregano to garnish
800 g dried Roveja peas 8 bay leaves 4 leek 40 fresh prawns 40 slices of Speck Alto Adige PGI Salt Extra virgin olive oil Fresh oregano to garnish
Preparation
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.
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