Chickpeas past with Speck and gnocchetti bread dough, prawns and crispy Speck


For 4 people

  • 250g of Chickpeas

  • 1 onion – 1 carrot – 1 piece of celery – 1 squash

  • 120g of Speck in sticks Furlotti

  • 2 sage leaves

  • 8 pink prawns

  • 200g of breadcrumbs

  • 30g of flour

  • 30g of Parmigiano Reggiano

  • 2 eggs

  • Salt as much as you like

  • Extra vergine olive oil as much as you like

  • Butter as much as you like



  • Brown the onion with the celery, carrot, sage and 60g of speck in sticks in olive oil and a little butter (brown very well so that they are crispy).
  • Add the chickpeas and wet with water, cook for about 30 minutes over low heat. Mix and add salt as much as you like.
  • Clean the prawns and cut into small pieces 60g of sticks of Speck
  • Knead bread, flour, eggs and Parmigiano Reggiano, roll into small balls.
  • Cook the gnocchetti (small balls) in water. Fry in oil and butter the Speck in sticks and half cooked add the prawns, cut into pieces.
  • Place the gnocchetti (small balls) on a plate, add the cream of chickpeas and season with prawns and Speck, also using browning oil to make it tastier


  • Chef: Alberto Rossetti

    Since 1975 Al Tramezzo restaurant is the reference point for good food lovers.

    You can find the local cuisine as well as seafood.

    Excellent the wine cellar with more than 1000 types of wines and a wide selection of French wines also.


    Via Alberto Del Bono 5/B
    43123 Parma
    tel. 0521 487906


  • Nabucco, Monte delle Vigne