650 g organic Sauerkraut
500 g pasta (Spirali, Spiralini or Rotini)
300 g Bunya Nuts
1 red capsicum
150 ml cream (optional)
300 ml stock/water
A pinch of caraway
6 juniper berries
2 bay leaves
|Bunya Pines, Araucaria bidwillii|
Chop the onion finely, and fry in olive oil till golden. Drain sauerkraut and add together with some hot stock/water. Add the caraway, juniper berries and bay. The kraut should be covered with liquid. Add the peeled bunya nuts, stir and cook for 30 min.
|Bunya 'nuts' with lost cowrie shell|
Cook the pasta al dente. Chop the capsicum in small thin strips and add to the dish, keeping a few bits for decorative purposes. Add some of the parsley. Cook for another 15- 20 min.
When the pasta is done, take the sauerkraut off the heat and stir in the cream. Decorate with chopped parsley and the remaining capsicum.
Serve with a rucola salad and slices of Parmigiano-Reggiano.