Broccoli and Tortellini Salad

Bring a large pot of salted water to a boil. Cook 567 g fresh cheese tortellini 1–2 minutes before package time until al dente. Drain and set aside.

Cut 750 g broccoli into small florets. Blanch in boiling salted water for 3 minutes until bright green and tender-crisp. Drain and cool.

Dice 180 g speck and fry in a skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels.