How to prepare Sicilian long courgette soup at home with pasta or rice. A traditional Sicilian summer recipe, simple and tasty

Sicilian long courgette soup, Traditional and summer dish of Sicilian cuisine in my family recipe. A little piece of heart. In Sicilian this dish is called “Pasta soup and cucuzza longa“. And it's very simple to prepare, as you can see in the RECIPE VIDEO stepping on my YouTube channel.

You wonder what it is? This is the so-called Snake gourd (the longest bottle), also called pergola zucchini. It can be grown both in the ground and in a pergola, to be precise, and the fruits, pale green, long narrow, they can also exceed one and a half meters in length. It is found in Sicily, in estate, from June to September. But already in May the famous ones can be found on the market tenorumi of “long tail”,

The long Sicilian zucchini, What is it and how to cook

But how to cook the Sicilian long zucchini? 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 fillets. It can be enriched with some potatoes and enjoy so, without anything else, or serve with pasta or rice. A cAsa, My mother always put on the bottom of the plate diced Parmesan crust, obviously well scraped, to flavor the soup. But many prefer to use the pSicilian ecorino Dop or salted ricotta. The choice is yours. I love this cucuzza longa soup with mixed, mixed pasta. But even simple broken spaghetti has its reason.

With my brother taking a competition to see who was more bits of cheese. The Sicilian soup of pasta and long zucchini can be enjoyed hot, If the night is cool enough, or lukewarm. I think only a Sicilian can understand the love there is in this dish.

Sicilian recipes with long courgettes and tenerumi

Remember that with tenerumi you can prepare the SPAGHETTI GARLIC, Olio e TENERUMI. or the very traditional SOUP OF SICILY tenerumi. And don't forget to try the simplest variant of this recipe: the LONG COURGETTE SOUP WITH POTATOES, to be served strictly warm.

If you like courgettes, go and look around in the post dedicated to COURGETTES IN THE KITCHEN: 40 SIMPLE AND TASTY SUMMER RECIPES. And I cannot fail to mention the third hot soup of the Sicilian summer: the PASTA AND FRESH BEANS (that we call 'fagiopasta'). If I know curious, Watch it live in the RECIPE VIDEO on my YouTube channel. Obviously take a look at all mine too SICILIAN RECIPES. Have a good day.

SOUP Sicilian LONG COURGETTE

Portions: 4 Preparation: 15 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.4/5

( 7 voted )

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Ingredients

a Zucchini snake, The so -called Sicilian 'Cucuzza Longzza'

400 grams of fresh tomatoes

fresh basil

extra virgin olive oil

two onions (Tropea or white)

a piece of Parmigiano Reggiano PDO rind (well cleaned and scraped) cut into cubes

Grated Parmigiano Reggiano PDO or pecorino siciliano Dop or salted ricotta

120 grams of mixed type of Gragnano pasta joint, or broken spaghetti rigati or tubes

salt and pepper

Procedure

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 many fillets from the pitches of tomatoes.

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 a little extra virgin olive oil. Salt (not too, There is always time to adjust the salt) and cook for about 15 minutes since the water stands out the boil: When the zucchini will become translucent, Add the tomato.

Cook for another 5 minutes, then taste to adjust the salt if necessary. Fire off, Add a little fresh hand -broken basil. I advise 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 the grated Parmesan. Garnish with a few leaves of Basil and serve immediately. Bon appétit!