Ingredients:
8 slices speck
30 g./ 1 oz. peas
40 g./ 1 1/2 oz. broad beans
2 artichokes
60 g./ 2 oz. zucchini
40 g./ 1 1/2 oz. red pepper
extra virgin olive oil
1 clove garlic
salt and pepper.
For sauce:
80 g./ 3 oz. cream
1-2 tbsp. vinegar
finely chopped marjoram
knob of butter.
Preparation:
Roll the slices of speck into cylinders; parboil the peas, broad beans and artichokes; in a coating of hot oil sizzle the garlic and then add the broad beans, peas, artichokes chopped into pieces, zucchini and peppers cut into cubes; season. Fill the speck cylinders with this vegetable sauce. Dissolve butter in a small pan, add the chopped marjoram, vinegar and cream; dress cylinders and serve.
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