Cavoli Rapa all Chietina
Region: Italy, Abruzzo
Difficulty: Medium Difficulty
This recipe comes from the town of Chieti in the central Italian region of Abruzzo. Kohlrabi is not a common vegetable in the Mediterranean, even though it is native to that region, having been developed from the cabbage. If you have never tasted kohlrabi, I think you will be pleasantly surprised on two counts. First, it’s a very easy vegetable to prepare for cooking. Second, it has a very nice and substantial texture, and a mild taste that is pleasing to the palate.
[photo: Olga Tikhonova @ Delicious Istanbul]
Yield: Makes 4 servings
Preparation Time: 1 1/2 hours
1 ¾ pounds kohlrabi, peeled and cut into ½-inch thick slices
¼ cup extra-virgin olive oil
Juice from 2 lemons
6 tablespoons finely chopped fresh parsley leaves
Salt to taste
Olive oil for frying
For the batter
3 large eggs
2 tablespoons unsalted butter, melted
½ cup all-purpose flour
½ cup milk
Salt to taste
1. Bring a saucepan full of water to a boil and cook the kohlrabi slices until tender but firm, 25 to 30 minutes. Drain and place in a bowl with the olive oil, lemon juice, parsley, and salt. Marinate for 1 hour at room temperature.
2. Preheat the frying oil in a deep-fryer or an 8-inch saucepan fitted with a basket insert to 375 degrees F.
3. Meanwhile, make the batter. Beat the egg with the butter. Stir in the flour. Pour in the milk and stir until it is the consistency of a crêpe batter. Season with salt. Remove the kohlrabi from the marinade and discard the marinade. Dip the kohlrabi slices in the batter, letting any excess drip off and cook until golden brown, about 4 minutes. Serve with lemon wedges.