Kohlrabi, can be green or purple. it is a root vegetable with dark green leaves that shoot out from the top. All parts of the kohlrabi can be eaten, both raw and cooked.
In Ragusa where my father’s family is from, they make a wet pasta dish. In the days when fresh pasta was made at home and when my elderly aunt was still alive they use to make a short pasta shape called causineddi. The younger members of the family sometimes make this pasta on special occasions.
I bought two kohlrabi recently and ate the green leaves braised and mixed with kale . I later regretted this because when I decided to make the wet pasta dish I had to substitute kale for the green component.
The “real” recipe is in a much earlier post: KOHLRABI with pasta (Causunnedda )
I used chifferi rigati (shape) as the pasta.
Under the circumstances may be forgiven for substituting kale or cavolo nero for the green kohlrabi leaves , however I also used a strong chicken stock instead of the pork rind for flavouring ….I cannot therefore call this a Sicilian traditional recipe.
The drizzle of good extra virgin olive oil as the finishing touch makes this dish very fragrant and tasty.
