How to make Sicilian pasta soup at home with tenerumi

Sicilian pasta soup with tenerumi. From Sicily, and more precisely from Palermo, I leave you with love a dish from my childhood: the soup tenerumi, one of the most typical and most loved summer soups of the Sicilian cuisine. And find the RECIPE VIDEO on my YouTube channel.

A simple soup, made with fresh tomatoes, cheese and broken spaghetti, you eat traditionally lukewarm: It is refreshing and very yummy. Is’ one of the three hot soups typical of the Sicilian summer, together with PASTA AND FRESH BEANS and to PASTA AND LONG ZUCCHINI SOUP. Of both recipes you will find the video tutorials on mio YouTube channel.

What are tenerumi and how to clean them to make Palermitana-style tenerumi pasta

If you do not have the slightest idea what the tenerumi, don't worry: is normal, because it is the name that in Sicily we give to the leaves, branches and the tops of the long zucchini, the so-called snake zucchini (the longest bottle). These pale green zucchini, which can reach a length of over one meter, They have large leaves in summer, sweet and velvety. The leaves, together with the branches and tops of the plant, in the summer they are harvested and used mainly to prepare the pasta with Palermo-style tenerumi.

They are found on the market stalls exclusively from May to September. They are used in much of Southern Italy: in Calabria they are called taddi or talli di cucuzza, in Puglia talli or siverchi, in Basilicata tallorfe.

How to cook dry pasta with tenerumi

If you do not like soups but you are fortunate to find tenerumi, you can try the offering delicious recipe of SPAGHETTI GARLIC, Olio e TENERUMI, But I suggest that you give a chance to this delicious soup, refreshing and really light, so typical of Palermo cuisine.

Traditionally this soup, that summer due to the seasonality of tenerumi, you serve lukewarm, even if I like it hot. Is, Obviously, if you purchase tenerumi with long zucchini (the 'Sicilian cocuzze), Also try another summer soup and wonderful typical Sicilian cuisine: the SOUP OF LONG COURGETTE. Obviously, if you are vegetarian or vegan, you can not use or replace the cheese with fried bread crumbs, How do I use in Sicily. And don't forget to check out all of mine SICILIAN RECIPES. Have a good day!

SOUP OF SICILY tenerumi (easy recipe)

Portions: 4 Preparation: 20 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 7 voted )

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Ingredients

2 decks tenerumi

300 grams of tomatoes Piccadilly

a clove of garlic

extra virgin olive oil

salt and pepper

fresh basil

200 grams of broken spaghetti

pecorino cheese or Sicilian canestrato

Procedure

First look at the RECIPE VIDEO, So you will see how to clean the tenerumi. The only a little boring of the Sicilian Tennerumi soup is in fact the cleanliness of the Tennerumi: you have to remove the softer and tender leaves and shoots all and throw instead stems and leaves that are wilted or wasted. I suggest you leave tenerumi in cold water, changing it often, because they usually are dirty with earth and should be cleaned with care. When tenerumi will be perfectly clean, coarsely chop the knife.

Peel the tomatoes (If you prefer you can cross them and dive them for 30 second in boiling water to facilitate the operation), cut them in half and then into quarters, eliminating seeds and vegetation water.

Crush the garlic with the blade of a knife or with the palm of the hand and brown it in extra virgin olive oil in a large pan, over low heat, until it is golden brown. Add tomatoes (If you prefer you can also remove the garlic at this point), the chopped tenerumi, fresh basil and saute for 5 minutes. Lengthen the soup with hot water (not a lot, because the vegetables release water and, although insufficient, you can always add). Season with salt.

After 3-4 minutes, add to the Sicilian soup tenerumi the broken spaghetti. Bring cooked al dente. Season with salt, drizzle with a little extra virgin olive oil and freshly ground black pepper. You love each other, tenerumi can enrich the soup with cheese or grated pecorino canestrato. Bon appétit!