Insalata di ruote (V)
- 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
- 1 green pepper, diced
- 15 ml lemon juice
- 30 ml Worcester sauce
- 6 baby tomatoes, halved
- 25 g Parmesan, shaved
- Small handful of black olives, pitted
- 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 and green pepper. Mix gently.
- Make a dressing with the remaining oil, lemon juice, Worcester sauce and seasoning.
- Pour over the salad, add the bread and toss thoroughly.
- Garnish with the tomatoes, Parmesan and olives.
- Serve immediately
Goes well with plainly cooked steak or on its own.
As an alternative to ruote, try spighe or any other open pasta shape.
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.
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