Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Trunzu Pasta: A Taste of Acireale’s Countryside
A comforting Sicilian pasta celebrating the unique trunzu di Acireale, a heritage purple kohlrabi grown on the volcanic slopes of Mount Etna.
🛒 Ingredients
- ✓ 320 g short pasta of your choice
- ✓ 2–3 purple kohlrabi (trunzu di Aci), preferably with inner leaves
- ✓ 100 g Sicilian pepato pecorino
- ✓ 4 peeled tomatoes
- ✓ ½ glass dry white wine
- ✓ A handful of black olives
- ✓ 1 red onion
- ✓ Extra-virgin olive oil
- ✓ Trapani sea salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
If you’ve ever wandered through the coastal towns around Acireale, you’ll know how strongly food, land and sea intertwine. This pasta with trunzu di Aci — a beautiful purple heirloom kohlrabi grown on the black volcanic soil around Mount Etna — is one of those dishes that captures the spirit of the area in every bite.
The trunzu brings a gentle sweetness and an earthy richness that melts beautifully into a simple Sicilian soffritto. Paired with ripe tomatoes, olives and a generous handful of pecorino, it becomes the sort of dish you want to set in the middle of the table with a bottle of wine and linger over.
It’s a wonderfully autumnal recipe, perfect for cool evenings when you want something hearty yet still vibrant with Mediterranean character.
👨🍳 Preparation
- 1
Trim the kohlrabi, removing the tougher outer leaves and keeping the tender inner ones for garnish.
- 2
Peel the kohlrabi down to its core and slice it into moderately thin pieces.
- 3
Slice the onion and gently soften it in a frying pan with a little olive oil.
- 4
Add the kohlrabi, turn the heat up briefly, then pour in the wine and let it evaporate.
- 5
Add ½ glass of water, cover and cook gently for 15–20 minutes, until the kohlrabi is tender but still holding its shape.
- 6
Add the chopped peeled tomatoes and olives, season with salt and pepper and stir through.
- 7
Cook the pasta in salted water, drain it al dente and transfer it straight into the pan with the sauce.
- 8
Remove from the heat, add the pepato pecorino (cubed or grated), and mix until it begins to melt.
- 9
Serve and finish with the reserved kohlrabi leaves.
💡 Tips and Variations
For an extra savoury depth, melt an anchovy fillet in the oil at the start. If you prefer a creamier finish, add a splash of pasta cooking water while mixing everything together.
📦 Storage
- • Store in the fridge for up to 1 day.
- • Reheat gently in a pan with a little olive oil to bring back the creaminess.
- • Avoid freezing as the kohlrabi may lose its texture.
🍷 Pairing
Enjoy with a mineral-forward Etna Rosato, which highlights the natural sweetness of the trunzu and the savoury notes of the pecorino.
I hope this Sicilian trunzu pasta brings a touch of eastern Sicily to your table. Enjoy every forkful, and until the next recipe — happy cooking!
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