Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Aci Turnip: A Rustic Sicilian Classic
A genuine first course from Aci’s culinary heritage featuring the unique flavour of the Aci turnip from the slopes of Mount Etna.
📖 What is it
A genuine first course from Aci’s culinary heritage featuring the unique flavour of the Aci turnip from the slopes of Mount Etna.
🛒 Ingredients
- ✓ 320g short pasta of your choice
- ✓ 2–3 Aci turnips (red kohlrabi)
- ✓ 100g Sicilian peppered pecorino cheese
- ✓ 4 peeled tomatoes
- ✓ Half a glass of white wine
- ✓ A handful of black olives
- ✓ 1 red onion
- ✓ Extra virgin olive oil
- ✓ Sea salt from Trapani
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’re keen to bring a true taste of Aci’s authentic tradition to your table, this pasta with Aci turnip recipe will envelop you in the rich aromas of the volcanic countryside beneath Mount Etna.
👨🍳 Preparation
- 1
Begin by trimming the outer tougher leaves from the turnips, setting aside the smaller inner leaves for garnish.
- 2
Peel the turnips down to the core and slice them into not too thin pieces.
- 3
Thinly slice the red onion and gently soften it in a pan with a drizzle of extra virgin olive oil.
- 4
Add the turnip slices and increase the heat briefly; deglaze with the white wine and let it evaporate.
- 5
Pour in half a glass of water, cover, and simmer over a low heat for 15 to 20 minutes until the turnip is tender but still holds its shape.
- 6
Stir in the chopped peeled tomatoes and olives, season with salt and freshly ground pepper, then give everything a good mix.
- 7
Cook the pasta in salted boiling water until just al dente, then drain and toss it in the pan with the sauce.
- 8
Remove from the heat and sprinkle over the peppered pecorino, either in chunks or grated; stir until it starts to melt into the sauce.
- 9
Serve the pasta garnished with the reserved inner turnip leaves.
💡 Tips and Variations
- •
For an extra depth of flavour, try melting an anchovy into the olive oil as you soften the onion. If you’re after a silkier sauce, stir in a little of the pasta cooking water when adding the pecorino.
- •
Choose a good non-stick pan with a lid to ensure the turnip cooks evenly and perfectly.
- •
This dish’s star is the turnip, but for a seasonal twist why not swap it for other vegetables like artichokes or courgettes? You’ll get a wonderfully different yet equally delicious result.
- •
A little pinch of red chilli flakes during the turnip cooking can enhance the umami and add a subtle kick to the dish.
- •
For those following a vegan diet, replace pecorino with a mature vegan cheese and sprinkle toasted almonds for a lovely crunchy contrast.
- •
Cooking on a low flame is key—it allows the turnip to soften gently and release those beautiful, fragrant flavours.
📦 Storage
- • This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge and consume within a day.
- • To revive the flavours and texture, gently warm the pasta in a pan with a splash of extra virgin olive oil before serving.
- • Avoid freezing this recipe, as the turnip’s texture and flavour don’t fare well after being frozen.
🍷 Pairing
This treat pairs beautifully with wines that reflect Sicily’s rich and varied terroir. An Etna Rosato, with its mineral notes, complements the gentle sweetness of the turnip and the salty pecorino perfectly. Alternatively, a Grillo — its aromatic bouquet enhances the dish’s flavour profile wonderfully. Beyond Sicily, a Tuscan Vermentino or Campanian Fiano, both boasting bright acidity and fruity notes, work splendidly alongside this rustic plate.
Give this heartwarming Sicilian pasta a go at home — it’s a simple yet flavoursome dish that truly captures the spirit of Aci’s countryside. Whether you’re cooking for family or friends, it’s bound to spark conversation and bring a slice of Italy’s volcanic charm right to your kitchen table. Do give it a try, and don’t forget to share the love (and the recipe) around!
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