Summary

Ingredients

• 400 g tortellini with cheese fillin, fresh (coolin shelf)
• 50 g breakfast bacon
• 3 tablespoon olive oil
• 1 shallot (s)
• 150 ml vegetable stock
• 3 tablespoon vinegar (white wine vinegar)
• 1 teaspoon honey
• 80 g rocket
• 1 small Head radicchio
• 100 g cherry tomato (s)
• salt and pepper

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Instructions

1. Cook the tortellini in boiling water according to the instructions on the packet. Drain, rinse in cold water and allow to drain.
2. Cut the breakfast bacon into strips and fry them in a hot pan until crispy. Remove and drain on paper towels.
3. Peel and chop the shallot. Add to the bacon fat with the olive oil and sweat until translucent. Pour in the vegetable stock, white wine vinegar and honey, then season with salt and pepper.
4. Sort out the rocket, clean, wash and spin dry. Now clean, wash, drain and pick the radicchio. Rinse the tomatoes and cut them in half.
5. Mix everything with the tortellini and the warm dressing. Roughly crumble the bacon strips and arrange on top.
6. Tips: If it`s going to be a main course, I`d double the amount.
7. The amount of dressing is very large - if necessary, only use as required.