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

The Acireale kohlrabi belongs to the Brassicaceae or Cruciferous family along with broccoli and cauliflower.
It is a kohlrabi typical of the Aci area – between Acireale and Catania – at the foot of Mount Etna, and the name comes from a nickname that the people of Catania use to tease the inhabitants of Aci, akin to calling them turnip head.
It is an ancient variety with a strong and unmistakable taste.
It is small in size, wrapped in long leaves, and the edible part has 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 can now reach up to three per year.

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

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

Today we enjoy it in the traditional minestra of Sicilian kohlrabi.

Sicilian kohlrabi or trunzo cabbage from Acireale

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

Ingredients

4.2 oz whole grain spaghetti (broken)
kohlrabi
as needed water
1 pinch salt
1 pinch baking soda
1 pinch garlic powder
2 dried red chili peppers (whole)
3.4 fl oz water (6.8 fl oz if you want a more brothy 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 Casserole with lid preferably glass

Preparation

Remove the tough and damaged outer leaves, selecting the small and tender inner leaves.
With a knife, peel the turnips at the base of the kohlrabi and cut them into small cubes or dices.
Gather leaves and turnips in a colander and wash them thoroughly under running water.
When boiling, use as little water as possible to best preserve the 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 a bright green color and let cook for about 15 minutes.
Using a slotted spoon, gently lift the leaves and turnips and transfer them to a container.
Do not discard the cooking water, as it will be used for cooking the pasta.
In a pan, heat a sprinkle of garlic powder and a couple of whole dried red chili peppers.
Stew with 3.4 fl oz of water [6.8 fl oz if you want a more brothy soup].
Let simmer for a few minutes to blend the flavors.
Remove the 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 kohlrabi cooking water if you kept it, drain it and quickly rinse it under cold water.
Meanwhile, bring the broth with the kohlrabi back to a boil.
Pour the pasta into the casserole with the kohlrabi broth and mix.
Plate.
Grind the pepper and drizzle with a bit of extra virgin olive oil.
Your pasta with Sicilian kohlrabi is ready.
Enjoy your meal!
The pasta with Sicilian kohlrabi is a carbohydrate-rich main dish – vegetarian – easy to balance by adding a protein source and vegetables to create a balanced meal or one-dish meal that helps maintain stable blood sugar levels.