The pasta with Sicilian kohlrabi, known as trunzo cabbage from Acireale, is a soup linked to the tradition of the Etna region.

The trunzo cabbage belongs to the Brassicaceae or Cruciferous family along with broccoli and cauliflower.
It is a typical kohlrabi of the Aci area – between Acireale and Catania – on the slopes of Mount Etna and the name comes from a nickname with which the inhabitants of Catania mock the people from Aci, as if to say: turnip head.
It is an ancient variety with a unique, bold, and unmistakable taste.
It is small in size, wrapped in long leaves, and the edible part has typical purple streaks.

The production occurs in two main cycles: in autumn from October to December and in spring from April to June, with harvests now reaching up to three times a year.

It has become a Slow Food Presidium, to protect a historic variety and its connection with the territory.

It is used in the typical cuisine of the area and is highly appreciated for its versatility: it is consumed both raw in salads and cooked, stewed alone or with pasta.

Today we enjoy it in the traditional Sicilian kohlrabi soup.

Sicilian kohlrabi or trunzo cabbage from Acireale

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 People
Cooking methods: Boiling
Cuisine: Italian

Ingredients

4 oz whole grain spaghetti (broken)
cabbage (kohlrabi)
as needed water
1 pinch salt
1 pinch baking soda
1 pinch garlic powder
2 dried red chili peppers (whole)
1/2 cup water (1 cup if you prefer a more broth-like soup)
as needed tomato sauce (homemade)
1 pinch mixed peppercorns (with grinder)
1 drizzle extra virgin olive oil (raw)

Suggested Tools

Knife
Cutting Board
1 Saucepan with preferably glass lid

Preparation

Remove the tough and damaged outer leaves by selecting the small and tender inner leaves.
With a knife, peel the turnips at the base of the cabbage and cut them into dice or cubes.
Collect leaves and turnips in a colander and wash them thoroughly under running water.
When boiling it, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add leaves and turnips and a pinch of baking soda to keep the leaves bright green and let cook for about 15 minutes.
With a slotted spoon, gently remove leaves and turnips and transfer them to a container.
Do not discard the cooking water, we will use it for cooking the pasta.
In a pan, heat a pinch of garlic powder and a couple of whole dried red chili peppers.
Stew with 1/2 cup of water [1 cup if you prefer a more broth-like soup].
Let simmer a few minutes to blend the flavors.
Remove the red chili peppers from the pan.
Add as needed tomato sauce and mix.
Adjust salt and grind the pepper.
Cook the pasta al dente in the cabbage cooking water if you have kept it aside, drain it and rinse it quickly under running water.
Meanwhile, bring the broth with the kohlrabi back to a boil.
Pour the pasta into the saucepan with the broth with the kohlrabi and mix.
Plate.
Grind the pepper and drizzle with a little extra virgin olive oil.
Your pasta with Sicilian kohlrabi is ready.
Enjoy your meal!
The pasta with Sicilian kohlrabi is a main course – source of carbohydrates – vegetarian easy to balance by adding a protein source and vegetables to create a balanced meal or one-dish that helps keep blood sugar stable.