Pasta with Browned Kohlrabi and Parmesan | Taste of Italy
(0)
25 min
Quick
Sezamo
O rețetă italiană ingenioasă de toamnă în care gulia crocantă este rumenită la tigaie cu usturoi, unt și fulgi de chili, apoi învăluită într-un sos mătăsos de parmezan și combinată cu paste rigatoni al dente. Un preparat vegetarian rapid, reconfortant și surprinzător de aromat.
Ingredients
Preparation method
Preparing the ingredients
Peel the kohlrabi and cut them into small cubes or thin strips (julienne) of equal size so that they cook evenly. Finely chop the garlic cloves and fresh parsley leaves.
Bring a large pot of plenty of water to a boil. When boiling, add the sea salt and cook the rigatoni pasta according to the package instructions until al dente. Reserve a cup of the cooking water from the pasta before draining.
Browning the kohlrabi and the sauce
In a large, deep skillet, heat the extra virgin olive oil along with half of the butter over medium heat. Add the diced kohlrabi and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned and caramelized.
Chef's tip
Do not discard the pasta cooking water! The starch in the water, combined with butter and grated Parmesan off the heat, creates a velvety, authentic Italian emulsion without the need for cooking cream.
If the kohlrabi also has tender inner leaves, wash them well, chop finely, and add them to the pan during the last 2 minutes of sautéing along with the garlic for a fresh note and extra color.
60 min
Under an hour
