The pasta with Sicilian kohlrabi and tomato is a seasonal first course linked to the tradition of the Etna area.
The Sicilian kohlrabi is known as the cavolo trunzo di Acireale.
The cavolo trunzo belongs to the Brassicaceae or Cruciferae family together with broccoli and cauliflower.
It is a kohlrabi typical of the Aci area — between Acireale and Catania — on the slopes of Mount Etna, and the name comes from an epithet used by the people of Catania to tease the inhabitants of Aci, roughly meaning turnip head.
It is an ancient variety with a strong and unmistakable flavor.
It is small in size, wrapped in long leaves and the edible part shows typical purple streaks.
Production occurs in two main cycles: in autumn from October to December and in spring from April to June, with harvests that today can even reach three times a year.
It has become a Slow Food Presidia, protecting a historic variety and its connection to the territory.
It is used in the local traditional cuisine and is much appreciated for its versatility: it can be eaten raw in salads or cooked, stewed on its own or with pasta.
Today we enjoy it in the traditional pasta with kohlrabi and tomato of Sicilian cuisine.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Servings
- Cooking methods: Boiling, Stove
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
- 6 oz sedani rigati (whole wheat pasta) (whole wheat)
- kohlrabi (turnip cabbage)
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch garlic powder
- 1/2 tsp garlic, oil & chili seasoning mix (about 2 g)
- 3.4 fl oz tomato sauce (homemade)
- 1 vegetable bouillon cube (homemade, optional)
- 1 pinch mixed peppercorns (to grind)
- drizzle extra-virgin olive oil (to finish)
Suggested tools
- Knife
- Cutting board
- 1 Pan with lid preferably glass
Preparation
Remove the outer tough or damaged leaves, selecting the small tender inner leaves.
With a knife, peel the bulbs at the base of the kohlrabi and cut them into dice or small cubes.
Gather leaves and bulbs in a colander and wash them thoroughly under running water.
When boiling, use as little water as possible to best preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the leaves and bulbs and a pinch of baking soda so the leaves keep a bright green color, and cook for about 15 minutes.
With a skimmer, gently lift the leaves and bulbs and transfer them to a plate.
Do not discard the cooking water; we will use it to cook the pasta.
In a pan, heat a sprinkle of garlic powder plus the garlic, oil & chili seasoning mix.
Pour in the tomato sauce and add water as needed to rinse the container.
Add a vegetable bouillon cube [optional].
Add the leaves and bulbs.
Adjust salt and grind the pepper.
Let it simmer a few minutes to blend the flavors.Cook the pasta al dente in the kohlrabi cooking water if you kept it aside, drain it and quickly rinse under running water.
Meanwhile, bring the kohlrabi sauce back to a simmer.Pour the pasta into the pan with the kohlrabi sauce and mix.
Plate.
Grind pepper and drizzle with a little extra-virgin olive oil.Your pasta with Sicilian kohlrabi and tomato is ready.
Enjoy!
The pasta with Sicilian kohlrabi is a first course — a source of carbohydrates — vegetarian and easy to balance by adding a protein source and vegetables to compose a balanced meal or one-dish plate that helps keep blood sugar stable.
Storage, tips and variations
Add water to the preparation (about 3.4–6.8 fl oz / 100–200 ml) if you prefer a brothier soup.
Use whole wheat pasta to increase the fiber content.
FAQ (Questions & Answers)
How can I substitute Sicilian kohlrabi?
You can substitute it with broccoli, cauliflower or black cabbage (cavolo nero), adjusting cooking times.
