Legume Flour Grains with Shrimp and Speck

Although this recipe is not a classic of Italian cuisine, I can share with you a variant that mixes different influences with an Italian touch. The legume flour grains with shrimp and speck is a dish that combines the lightness of legumes with the succulence of seafood and the aroma of speck.

Ingredients

• 200 g of legume flour (chickpeas, lentils, peas, according to your preference)
• 200-250 ml of water (the amount can vary depending on the type of flour)
• 200 g of fresh or frozen shrimp
• 100 g of thinly sliced speck
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by preparing the dough for the grains. Mix the legume flour with tepid water, adjusting until you obtain a homogeneous mixture that is not too liquid. Let the dough rest for about 30 minutes.
2. In the meantime, clean the shrimp by removing the shell and the intestine. Set them aside.
3. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic slices or crushed, allowing it to lightly brown.
4. Add the shrimp to the pan and sauté until they turn pink and slightly golden. Season with salt and pepper to taste, then transfer them to a plate and cover to keep them warm.
5. In the same pan, add another drizzle of oil if necessary and lay down the slices of speck, cooking them until they become crispy. At this point, remove them and set them aside on paper towels.
6. With the legume flour dough, form small grains (you can use two teaspoons or a piping bag) and cook them in the pan with a drizzle of oil until they are golden on all sides. Proceed in batches to avoid crowding the pan.
7. Once all the grains are cooked, return the shrimp and speck to the pan, mix gently, and let everything flavor together for a minute.
8. Finish the dish by sprinkling with chopped fresh parsley and serving hot.

Curiosity

This dish is an example of how traditional Italian ingredients, like speck, can be reinvented in different contexts, in this case with a dough made from alternative flours such as those of legumes. Legume flour is an excellent choice for those following a vegan diet or for those who are gluten intolerant, as long as a certified gluten-free flour is chosen.