From the blog For Love of the Table
1 T. butter
1 1/2 oz. pancetta, minced
2 or 3 cloves green garlic (or half a small stalk), minced
10 to 12 oz. kohlrabi, peeled and cut in a 1/4-inch dice (to make 1 1/2 c.)
2 to 3 T. dry white wine
water
1/2 to 2/3 c. heavy cream
4 or 5 T. (about 1 oz.) finely grated Parmesan or Pecorino (or a mix)
180 g. (6 to 7 oz.) Fettuccine
Melt the butter in a medium sauté pan set over moderate heat. Add the pancetta. When the pancetta begins to turn golden and sizzle (after 2 or 3 minutes), add the green garlic. Cook gently until the pancetta is beginning to crisp and the garlic is fragrant.
Add the kohlrabi to the pan along with a pinch of salt and continue to cook for a minute or two—sizzling gently. It should not be caramelizing. Increase the heat and add the white wine. Reduce to a glaze. Add enough water to barely cover the kohlrabi. Season with salt. Cover and simmer gently until the kohlrabi is tender. This will generally take about 20 minutes, but kohlrabi varies greatly in tenderness, so begin checking at 10 minutes and be prepared to cook for 25 minutes or so, if necessary. The kohlrabi should be tender, not crunchy, when cooked. Add more water as necessary to maintain a very small amount of liquid in the pan.
When the kohlrabi is tender, drop the pasta into a large pot of rapidly boiling, salted water. Stir occasionally and cook until the pasta is al dente. Drain, reserving some of the pasta water.
While the pasta is cooking, add the cream to the kohlrabi and bring to a simmer. When the sauce has come to a brisk simmer, remove the pan from the heat.
Add the drained pasta to the sauce and toss to coat. If the pasta seems dry, add some of the pasta water…you might need as much as a half cup of pasta water. Add a couple tablespoons of the cheese and toss again, once again adjusting the consistency of the sauce with the pasta water if necessary. Season to taste with salt & pepper. Serve with more cheese on top. Serves 2
http://www.forloveofthetable.com/2019/06/kohlrabi-in-sauce-for-pastawith-green.html
As published on forloveofthetable.com
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