Hervir la pasta en abundante agua salada, escurrirla “al dente” en un recipiente grande y aliñarla con un poco de aceite de oliva virgen extra.
Mezclar con cuidado y dejar enfriar.
Cortar el Culatello de Zibello D.O.P. a tiras y el Provolone Valpadana D.O.P. picante a cubitos.
Añadir la rúcula.
Colocar todo en un recipiente con la pasta, añadir 3 cucharadas de aceite de oliva virgen extra, mezclar con cuidado y servir.
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