Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
Even as I look at the title of this recipe I think “where did I ever come up with this.”  (2)LO.jpg)
Well, I’ll tell you. Many years ago I discovered the kohlrabi, the bulbous corm of a plant in the same family as broccoli, cauliflower, Brussels sprouts, and cabbage. In one particular preparation I mixed the cooked kohlrabi with some mashed potatoes and it was really a fine mixture. But I had the kolhrabi leaves leftover and they went into this idea. The Los Angeles Times liked it enough to publish it some years ago.
[photo: Clifford A. Wright]
Yield: Makes 3 servings
Preparation Time: 20 minutes
3 tablespoons salted butter
1 tablespoon finely chopped parsley or tarragon
1/2 teaspoon fresh lemon juice
1/2 pound spaghetti
6 ounces kohlrabi leaves, torn coarsely
1 large egg, beaten
4 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
1. In a butter warmer or small saucepan, melt the butter over medium low heat with the parsley and lemon juice.
2. Bring a large pot of water to a vigorous boil, salt abundantly, then cook the pasta and kohlrabi leaves together until the pasta is al dente. Drain without rinsing.
3. Transfer the pasta to a serving bowl and toss with the butter, kohlrabi leaves, egg, cheese, and pepper. Serve immediately.
Variation:
Note:
Posted: 12/25/2006