Thursday, August 16, 2007

Presto Pasta Night #25

For this edition of Presto Pasta Night I'll be using a different type of pasta and it's not really the shape that is different.

Stelline or Stars made with spelt

These are called Stelline or Stars and used in soups. What makes them unusual is that they are made using spelt which gives it that brown colouring. I've been very impressed with spelt when I've used it in bread making so I'm interested to see how it behaves when turned into pasta.

With this rather wholesome pasta I've decided to make a rather wholesome soup and will team it up with prawns and one of my favoured brassicas, Cavolo Nero

Cavolo Nero or Tuscan Kale or Black Kale

Cavolo Nero is also known as Tuscan Kale, Black Cabbage and Dinosaur Kale. With the smaller leaves I'll just roughly chop them as they are but with the larger outer leaves I'll strip the leaf from the stem and just use the leaf in my soup.

Stelline, Prawn and Cavolo Nero Soup

Stelline with Prawns and Cavolo Nero Soup
[Serves 2]

stelline
chicken stock
1 onion, finely chopped
cavolo nero, leaves stripped and roughly sliced
prawns, chopped roughly

I've left the measurements rather loose as it should be done to taste - some might like more prawns, others more pasta.

Heat up a little oil in a pot and gently sauté the onions until translucent and softened. Add the cavolo nero and toss through, allowing it to absorb the onion flavours.

Pour in the hot stock along with the stelline and simmer until the pasta is cooked. Drop in the prawn pieces at the last minute - taste and then season with salt and freshly ground white pepper.

Ladle out into bowls and eat at once.

Stelline, Prawn and Cavolo Nero Soup

Now, for the difference, the stelline were almost barley like in consistency and taste and definitely added a lot more substance to what is a very simple soup.

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10 comments:

  1. Very interesting! I'm also fascinated by spelt.

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  2. What a lovely soup. I've seen spelt pasta before, but I've only ever had it in bread.

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  3. What a pretty addition to soup!

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  4. Oh, these photos are so lovely! As soon as I saw the stelline, I thought of my mom. She always made them for me when I wasn't feeling well as a kid, and they never failed to make me feel better. Hers were regular pasta though. I've got to find the spelt.

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  5. Yum. My mom used to make me a soup like that when I was a kid.

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  6. What a very delightful soup. It looks lovely, creamy and rich and as my father used to say "would stick to your ribs on a cold day".

    Thanks for sharing with Presto Pasta Nights.

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  7. Thanks Kalyn - spelt flour has me hooked and it's hard to go past it when making bread.

    Thanks Sara!

    Thanks Holler!

    Thanks Susan - the stelline are such a childhood favourite, my mother did the same thing. I don't think you ever grow out of that comforting feeling they give you.

    Thanks Stephen!

    Thanks Ruth - they seem to have us reminiscing, it's a lovely thing to have those good food memories.

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  8. Haalo, I ahve seen spelt pasta but havent tried it yet. You have inspired me with this great soup! Perfect!

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  9. Simple but wholesome dish. I like spelt pasta very much. I've never eaten cavolo nero before. I'm intrigued.

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  10. Thanks Anh - i've notied there's a few different shapes to try so I hope you enjoy it!

    Hi Nora - this recipe is my favourite way to have Cavolo Nero - I could easily eat the the filling alone without the pastry.

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