1. Cook the anelletti al dente in a pot of salted water and cool in cold water.
2. Cut the speck into a matchstick and toast in a hot pan.
3. Mix pasta with the broccoli cream, speck, parmesan, a drizzle of extra virgin olive oil and a grind of pepper.
4. Grease 4 cups with release spray.
5. Fill with pasta and bake in a preheated oven at 180 ° for about 15/20 min.
6. Prepare the fondue bed.
7. When cooked, take the cakes out of the oven and place them on the fondue bed.
8. Complete with the walnut kernels.