This recipe was created after an inspirational trip to Brooklyn Larder, where they have just about everything for someone like me who loves to cook. After buying a quarter pound of speck, an Italian cured, smoked meat, I was inspired to use it in that night's dinner! Paired with a rich vegetable stock, some arugula, and a few additional ingredients, it is a new version of a very popular dinner for us, and one that we all agree is a keeper!

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