Tuesday, March 17, 2015

Bunya Pine Nuts with Sauerkraut and Pasta

650 g organic Sauerkraut
500 g pasta (Spirali, Spiralini or Rotini)
300 g Bunya Nuts 
or chestnuts 
2 onions
1 red capsicum
150 ml cream (optional)
Olive oil
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.

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