Shrimp with speck
Un’esclusiva creazione dello Chef
Cut the Speck in slices and put them between two sheets of parchment paper, then bake them for 14 minutes at 175° C. Once they are cooked, remove them from the oven and let them cool.
Dip the shrimps into the marinating liquid and let them rest for 3 minutes, then drain them carefully and arrange them on plates.
Cut the vegetables into thin strips (no more than 2cm wide) and blanch them quickly.
Let them cool and then roll them up and form small cylinders. Fill them with Buffalo Ricotta.
Arrange the shrimps on the plates, add the vegetables stuffed with Buffalo ricotta and olives.
Finish with slices of crispy Speck and serve.