Insalata di ruote
Ruote is a wagon wheel shaped pasta and this is a salad made with prosciutto, anchovies and Parmesan cheese.
| Insalata di ruote | |
|---|---|
 |
| Pasta Ruote and Pasta Spighe | |
| Servings: | Serves 4 |
| Calories per serving: | 281 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
|
Best recipe reviewFancy-pants pasta rules 4/5 Much nicer than plain-old macaroni! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g ruote - see Variations and Chef's Notes below
- 2 thick slices bread, crust removed and cubed
- 90 ml olive oil
- Garlic cloves, to taste, cut in half
- 1 bunch spring onions, coarsely chopped
- ½ small iceberg lettuce, shredded
- 50 g small mushrooms, wiped and sliced
- 100g prosciutto, diced
- 1 green pepper, diced
- 50 g anchovies, chopped
- 15 ml lemon juice
- 30 ml Worcester sauce
- Seasoning
- 6 baby tomatoes, halved
- 25 g Parmesan, shaved
- Small handful of black olives, pitted
Method
- Boil the pasta in a large saucepan of water until al dente - see instructions on packet.
- Drain, rinse and cold water and drain again, throughly.
- Fry the bread cubes in 30 ml of the oil until golden and drain on kitchen towel.
- Rub a salad bowl with the garlic cloves and discard.
- Add the pasta to the bowl, together with the lettuce, mushrooms, prosciutto and green pepper. Mix gently.
- Make a dressing with the remaining oil, lemon juice, Worcester sauce, seasoning and anchovies.
- Pour over the salad, add the bread and toss thoroughly.
- Garnish with the tomatoes, Parmesan and olives.
- Serve immediately
Serving suggestions
Goes well with plainly cooked steak or on its own.
Variations
As an alternative to ruote, try spighe or any other open pasta shape.
Chef's notes
Ruote and spighe are not very easy to find. I have come across these types of pasta in Lidl's and some independent delicatessens. Ruote can be obtained online from Fratelli Camisa.
Personally, I never bother rubbing garlic on the inside of bowls as you can hardly taste it. I would prefer just to crush some up and mix it with the dressing.
Chef's notes
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