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.
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 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 with Prawns and Cavolo Nero Soup
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.
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.
Tagged with Pasta