Insalata di ruote

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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 review Fancy-pants pasta rules 4/5 Much nicer than plain-old macaroni! The Judge

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

1. Boil the pasta in a large saucepan of water until al dente - see instructions on packet.
2. Drain, rinse and cold water and drain again, throughly.
3. Fry the bread cubes in 30 ml of the oil until golden and drain on kitchen towel.
4. Rub a salad bowl with the garlic cloves and discard.
5. Add the pasta to the bowl, together with the lettuce, mushrooms, prosciutto and green pepper. Mix gently.
6. Make a dressing with the remaining oil, lemon juice, Worcester sauce, seasoning and anchovies.
7. Pour over the salad, add the bread and toss thoroughly.
8. Garnish with the tomatoes, Parmesan and olives.
9. 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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