SCALLOPS, CRISPY SPECK, MUSHROOMS AND MASHED POTATOES
Appetiser

Scallops, Crispy Speck, mushrooms and mashed potatoes

  • 40 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia

Ingredients

  • 240 g bresaola
  • 160 g raw Mediterranean red prawns
  • 80 g heart of palm
  • 120 g mâche
  • 60 ml olive oil
  • 30 ml lemon juice
  • 80 g mustard

Preparation

 

Boil potatoes in plenty of salted water. When they are soft, mash them using a potato ricer and, when they are still hot, beat them with hot cream and melted butter with a whisk, adding parmesan from time to time.
Then,  put the speck on a plate and bake it to make it crispy.
In the meantime, cook the scallops in a pan with garlic, mushrooms, rosemary, a trickle of oil, salt and pepper.
To serve, alternate scallops with crispy speck, purée flakes and sautéed mushrooms.

 

Buon appetito ;-)

This recipe is made with

53621 Speck Alto Adige I.G.P.
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