As usual, I look forward to reading Richard Cornish’s regular column Brain Food in The Age on Tuesdays and today he is writing about Kohlrabi (September 7, 2021).
Just as listening to music has the power to bring up memories, reading about produce brings up memories of recipes for me.
When Richard chose to write about Sardines in his weekly column (August 24, 2021) I wrote about PASTA CON SARDE, an iconic Sicilian dish more common in Palermo then elsewhere, but now cooked in different regions of the island with local variations.
Below are recipes from my blog that use Kohlrabi quite differently to the chefs that Richard mentions in Brain Food including David Moyle, the creative director of Harvest Newrybar near Byron Bay, and Rosalin Virnik from Anchor Restaurant in Melbourne’s Elwood.
Here’s my bit about Kohlrabi and a couple of recipes below.
Just to be perverse, Kohlrabi are called cavoli in Sicily and in Italian it is cavolo rapa.
In Italian cavoli are cauliflowers, cavolo verza is a cabbage.
Just to confuse things even further, Sicilians call cauliflowers broccoli.
As well as the purple coloured Kohlrabi roots there are light green ones; the root is always sold complete with the leaves and the whole plant is eaten.
One way Kohlrabi is eaten in Ragusa (Sicily) where my father’s family is from, is boiled as a vegetable side dish with a dressing of extra virgin olive oil and a squeeze of lemon juice, but the preferred way is to cook it with pasta, as a wet pasta dish.
The pasta is homemade and is called Causunedda.
See recipe and photos:
I have also seen Kohlrabi in markets in Vietnam
Not Sicilian, but a good salad:
PASTA CON LE SARDE recipes: