Recla srl
Vezzano 99
39028 Silandro
Alto Adige - Italia

Tel.	+39 0473 73 73 00
Fax.	+39 0473 62 16 99
eMail info@recla.it

Miscellaneous recipes

Speck souflé with potatoes and artichokes

Serves 4 :

3 artichokes
3 potatoes
100g/3.5oz speck slices
grated Parmesan cheese
1 scallion
1 lemon
200g/7oz heavy cream
olive oil, salt and pepper

Slice artichokes after removing hard outer leaves. Place artichokes in cold water with lemon juice to maintain their green color. Peel potatoes and slice thinly. Place the peeled, sliced scallion in the bottom of a casserole dish with 3 tbsp olive oil. Add layers of artichokes, potatoes and speck. Sprinkle each layer with cheese, salt and pepper. Pour cream and 2 tbsp olive oil over last layer and sprinkle with cheese. Bake in hot oven - 180°C/355°F - for about 50 minutes.

Green asparagus with speck

Serves 4 :

1kg/2.2lbs green asparagus
salt and white pepper
8-12 slices speck
70g/2.5oz butter
50g/1.5oz Parmesan cheese
basil and lemon

Wash the asparagus and boil in salted water for 10-15 minutes. Drain. Wrap 4-5 asparagus in 2 slices speck. Melt butter. Arrange the bunches of asparagus in a baking pan and pour the butter over them. Add grated Parmesan cheese. Bake au gratin for 3-5minutes at 225°C/425°F. Add pepper and garnish with basil and lemon.

Scallops with speck

Serves 4 :

12 scallops removed from their shells
1 onion
1 spring thyme
1 bay leaf
2-3 springs parsley
1/2dl/1/4cup white wine
2 beaten eggs
2-3 tbsp milk
6 slices speck
breadcrumbs
butter
extra virgin olive oil
lemon slices
salt and pepper

Place cleaned scallops in a saucepad, add chopped onion, thyme, bay leaf, parsley, wine, salt and pepper. Add just enogh water to cover. Gradually bring to boil and simmer 5 minutes. To avoid scallops becoming tough, do not overcook. Drain scallops and dry on paper towels. Coat scallops in the egg, diluted with milk, then in breadcrumbs. Leave to stand in fridge for at least an hour. Gently fry the speck in a pan with oil and butter, drain and keep warm. Fry scallops in the same oil. Serve with speck and slices of lemon.

Prawn and speck

Serves 4 :

12-16 sheeled prawns
1-2 cloves garlic
2 lemons
2-3 tbsp olive oil
6-8 slices speck without crust
pepper
mint leaves

Chopper garlic finely. Cut 1 lemon into thin slices and squeeze the other one. Mix garlic, lemon juice and 1 tbsp olive oil. Clean prawns and marinate in the lemon juice mixture für at least 30 minutes. Drain prawns and dry with paper towel. Wrap each prawn in half a slice of speck. Fry prawns in a frying pan in 1-2 tbsp olive oil for 2-3 minutes. Sprinkle with pepper and arrange on a serving plate with lemon slices and mint.

Guaranteed by