Sicilian soup of Zucchini long, ptraditional and summer iatto of Sicilian cuisine and family recipe. You wonder what it is? This is the so-called Snake gourd (lagenaria longissima), also called pumpkin from pergola: can be grown on land both in pergola, precisely, and the fruits, pale green, long narrow, they can also pass through the meter in length. In Sicily, the lies, in summer, from June to September. But already in may on the market the famous tenerumi of “cucuzza longa”, with which you can prepare the SPAGHETTI GARLIC, Olio e TENERUMI. or very traditional SOUP OF SICILY tenerumi.
The Long Courgette, What is it and how to cook
For Sicilians, the long zucchini, that belongs to the family of cucurbitaceae, is a piece of heart. Traditionally, prepares in the simplest of all: with soup, with tomato and onion. You can enrich it with some potatoes and enjoy so, without anything else, or serve with pasta or rice. At home, my mother always put on the bottom of the plate of chopped Parmesan crust, obviously well scraped, to flavor the soup.
With my brother taking a competition to see who was more bits of cheese. Sicilian soup of Zucchini long you can enjoy warm, If the night is cool enough, or lukewarm. I think only a Sicilian can understand the love there is in this dish. Of course, remember to have a look at all my SICILIAN RECIPES. Have a good day.
a Zucchini snake, the so-called 'cocuzza longa' Sicilian
400 grams of fresh tomatoes
fresh basil, to taste
extra virgin olive oil, to taste
two onions (Tropea or white)
a piece of crusty Parmigiano reggiano PDO (well cleaned and scraped) cut into small cubes
Grated Parmigiano Reggiano PDO, to taste
120 grams of mixed type of Gragnano pasta joint, or broken spaghetti rigati or tubes
salt and pepper, to taste
To prepare the soup Sicilian long zucchini, you need to thoroughly wash the zucchini snake, delete ends, then peel it: I would recommend that you use a peeler, because the skin is pretty tough. Make the zucchini snake into pieces, then cut each piece in half lengthwise, then make it into chunks.
Peel the onions, cut them in half and slice them. Wash the tomatoes, incise the skin with a sharp knife and Parboil for a few seconds in boiling water, then dip them in cold water: so you can peel them in an instant. Cut them in half, eliminate vegetation water and seeds and obtain from tomato aquifers many fillets.
Put in a large pot the long chunks of Zucchini and onion, Add cold water (not beyond the level of Zucchini, What are aqueous itself) and pour some extra virgin olive oil. Season with salt (not too, there's always time to fix the salt) and cook for about 15 minutes after the water boils: When the zucchini will become translucent, Add the tomato. Cook for another 5 minutes, then try to adjust the salt. Fire off, combine a little fresh, hand-broken basil. I recommend you to let the soup rest a little before adding the pasta, why so your soup will be very long but much more flavorful Zucchini.
Bring the soup to a boil, Add the pasta and cook to leave the pasta al dente.
Put in each soup plate a few pieces of Parmesan crust, pour over Zucchini soup long, topped with a drizzle of extra virgin olive oil. Add a little fresh ground black pepper and grated Parmesan cheese. Garnish with a few leaves of Basil and serve immediately. Bon appétit!