Pharaoh’s Wheel

Name: Pharaoh’s Wheel (Ruota di Faraone or Frisinsal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 200 ml (7 fl oz/scant 1 cup) sugo d’arrosto (cooking juices from roast beef, veal, lamb or chicken) or soffritto (see right); 50 g (1¾ oz/scant ½ cup) pine nuts; 50 g (1¾ oz) raisins or sultanas, soaked in warm water for 5 minutes, then drained; 50 g (1¾ oz) raisins or sultanas, soaked in warm water for 5 minutes, then drained; 50 g (1¾ oz) raisins or sultanas, soaked in warm water for 5 minutes, then drained; 250 g (9 oz) goose sausage, rolled into bite-sized balls, or beef sausage, hot dog, salami or salted beef, diced; 250 g (9 oz) goose sausage, rolled into bite-sized balls, or beef sausage, hot dog, salami or salted beef, diced; 250 g (9 oz) goose sausage, rolled into bite-sized balls, or beef sausage, hot dog, salami or salted beef, diced; 250 g (9 oz) goose sausage, rolled into bite-sized balls, or beef sausage, hot dog, salami or salted beef, diced; 250 g (9 oz) goose sausage, rolled into bite-sized balls, or beef sausage, hot dog, salami or salted beef, diced; 2 litres (68 fl oz/8½ cups) boiling water or meat stock for cooking the pasta; 2 litres (68 fl oz/8½ cups) boiling water or meat stock for cooking the pasta; 2 litres (68 fl oz/8½ cups) boiling water or meat stock for cooking the pasta; 1 tablespoon coarse or kosher salt for the pasta water (if using water); 1 tablespoon coarse or kosher salt for the pasta water (if using water); 1 tablespoon coarse or kosher salt for the pasta water (if using water); 1 tablespoon coarse or kosher salt for the pasta water (if using water); 250 g (9 oz) tagliatelle; 100 ml (3½ fl oz/scant ½ cup) extra virgin olive oil; 2 garlic cloves, crushed; 2 sprigs of fresh rosemary; 6 fresh sage leaves, roughly chopped; sea salt and black pepper, to taste; sea salt and black pepper, to taste; generous splash of white wine

Ruota di Faraone or Frisinsal

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

This dish, popular in the Jewish communities of northern Italy, most particularly in Venice, Trieste and Ferrara, has a colourful, if perhaps macabre, story behind it. A perfect fusion of Ashkenazi, Sephardi and Italian Jewish ingredients, it is traditionally made for Shabbat Beshelach (around the time of Tu BiShvat), when the story is told of the Jews’ exodus from Egypt. Italian Jews’ three traditions have different names for it: Frisinsal, hamin, or ruota di fa

Ingredients

Europe
Italy
Venice
Pasta
Jewish

Ingredients

Method