MENU
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.
Ready to try something new?
See more Speck recipes ...
Looking for a tasty alternative to the usual salad? Try this colourful and irresistible recipe con Speck Alto Adige PGI.
A South Tyrolean recipe with Speck Alto Adige PGI that unites the flair of Italian cuisine with home-style German tradition.
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
This pizza dough is made in part from peeled potatoes. Learn how such pizza dough from potatoes is made with Speck Alto Adige PGI.
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
A recipe with Speck Alto Adige PGI for connoisseurs & gourmets and all those aspire to be.
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Speck platters are to South Tyrol as tea is to England: Speck Alto Adige is a key part of any snack platter served with bread.
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.