Integral Bavette With Speck And Scampi

Preparation:

Preparation: Bring lightly salted water to the boil in a saucepan. Wash the eggplant and cut it into very small cubes. Meanwhile, clean and finely chop the shallot. Cut the speck into small strips. Brown the shallot in a pan with the oil, the aubergine and the speck cut into strips. Add the prawn tails, fry them for a couple of minutes and wet everything with a drop of water. Then, set the sauce aside. Boil the wholemeal bavette in salted water. Drain them al dente and pour them into the pan, add a ladle of the cooking water, a little salt and pepper and season well. Divide the pastry between plates, sprinkle with the toasted sliced almonds. Serve immediately.