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 ...
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
Can ravioli be a matchmaker? It can be with shrimps and Speck Alto Adige, which is an amazing combo you have to taste for yourself!
Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!
Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!
Easy to digest, simple and delicious: You and your guests will love it!
Keen on a spicy yet simply prepared dish? We’re dishing up Speck Alto Adige and cod.
Do you love pizza? Then try this recipe for calzoni with speck Alto Adige PGI to experience a sensational explosion of tastes!
Do you have some leftover rocket? Perfect! With this recipe, you can whip up a mouth-watering treat in no time.
Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck Alto Adige combine to produce a special salad.