Rigatoni with Caramelized Kohlrabi Cream and Parmesan | Taste of Italy
(0)
25 min
Quick
Sezamo
O reinterpretare tomnatică a bucătăriei italiene: paste Rigatoni învăluite într-o cremă mătăsoasă de gulie dulceagă și parmezan maturat, completate de cubulețe de gulie rumenite auriu în unt aromat cu cimbru și nucă crocantă. O cină reconfortantă și spectaculoasă, gata în doar 25 de minute!
Preparation method
Preparing the vegetables and the aromatic base
Peel the fibrous outer skin off the kohlrabi. Cut two-thirds of the kohlrabi into medium dice (for the smooth cream), and the remaining third into small, uniform cubes of about 0.5 cm (which will be caramelized for a crunchy texture).
Finely chop the shallot and mince the garlic cloves. In a dry pan, lightly toast the walnut kernels for 2-3 minutes over medium heat until fragrant, then roughly chop them.
Preparing the kohlrabi cream and cooking the pasta
In a medium saucepan, heat a tablespoon of olive oil and sauté the shallot with half of the garlic and a pinch of salt until translucent. Add the medium kohlrabi cubes, a sprig of thyme, and 250 ml of warm water (or light stock). Cover and simmer over medium heat for 12-15 minutes, until the kohlrabi is completely tender.
Chef's tip
Reserving the pasta cooking water is essential: the starch in the water binds perfectly with the kohlrabi cream and Parmesan, transforming the sauce into a velvety emulsion that coats the rigatoni perfectly.
For extra flavor, brown the finely diced kohlrabi until it develops a golden-brown crust: the caramelization process highlights the natural sweetness of this often underestimated autumn vegetable.
15 min
Under an hour
