Zucchini with tomato and rice noodles

A summer dish of my childhood, the Sicilian's long Zucchini’ (We call it ' cucuzza longa ') with tomato and Basil, I have revisited by adding rice noodles (but you can try it with broken spaghetti or even with rice). When I lived in Milan, for seven long years, I've never seen one. In Rome, instead, Imagine my emotion of finding her in the local market in my area. I bought it immediately . This is a very easy and quick to prepare vegetarian Minister: It's good hot, but it's still best left to cool a little and served with a generous grinding of black pepper and Parmesan cheese cubes on the bottom, that slowly melts with the heat getting fluxes.

Ingredients for 4 people:

  • a Sicilian long Zucchini
  • 350 grams of fresh tomatoes or canned tomatoes, roughly chopped
  • Basil as required
  • extra virgin olive oil as required
  • a golden onion
  • 120 grams of parmigiano reggiano cheese, diced
  • 120 grams of rice noodles
  • salt and pepper

Wash the zucchini long, remove the ends and peel it with the help of a paring knife or potato peeler. Cut it into pieces and then split each piece in half lengthwise, then, cut it into cubes of about two centimeters wide. Thinly slice the onion and chop the tomatoes (If you decided to use fresh ones). Put in a saucepan the courgette and the onion, Add water to cover and add the olive oil (at least 5 tablespoons). Add salt and cook for about 15 minutes from the hotness: When the zucchini will become translucent, Add Basil and fresh tomatoes or peeled tomatoes. Cook still 3-5 minutes and pour in rice noodles, they have a very fast cooking, a couple of minutes at most. (but check the exact times on the package). Once the noodles are cooked, leave the soup to cool for a few minutes. Serve in large bowls with Parmesan cheese cubes on the bottom, a sprinkling of freshly ground black pepper, some’ grated Parmesan and a Basil leaf to garnish.

THE PAIRING: We chose, for this dish, a rosé marches produced by biolab based Montepulciano d'Abruzzo and Sangiovese. The Rosè comes with delicate aromas of red fruit and rose, on the palate it is round and balanced.

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2 comments

Simona November 25, 2013 at 19:03

You remember!My grandmother always cooked for me and I was going crazy. Adding cubes of cheese makes it even tastier!

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Sicilians creative in the kitchen November 25, 2013 at 23:09

Also I'm going crazy… here in Rome is hard to find, and so I bring from mom and I when I go home for a few days! The cubes of cheese is a tradition, as children we used to race to lay more in the pot! Regards, SImona

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