Today I carry in my land, Sicily, with a dish of tenerumi: the spaghetti aglio e olio with tenerumi. I guess for many of you the word tenerumi means nothing. But for those who are the memory of the Sicilian SOUP OF SICILY tenerumi, made with tomato, garlic and spaghetti spezzati, is part of its own memory. And if you like the kitchen of my island do not forget to have a look at all my SICILIAN RECIPES.
What are the tenerumi
The tenerumi in Sicily are the leaves, the tender stems and tops of long Zucchini, the zucchini snake, they have large leaves, velvety and sweet (How is sweet Zucchini pulp). These leaves are excellent, delicate and Sicily is traditionally prepared in the form of soup to eat lukewarm, Since this is a summer vegetable. I've never had to find tenerumi in Rome, but this past weekend I saw the tenerumi of green Zucchini, those with flower, Albert market, where I normally do the shopping.
Of course I got them, I decided not to use them in soup (even a small amount, reduces a lot in cooking) but in a dry pasta, also using the courgettes and flowers. So, to give the dish a step ahead, I opted for a tasty made of garlic, Chili oil and anchovies in olive oil. I then blanched for a few seconds the tenerumi and courgettes and I rehearsed it all in the pan. I boiled the noodles al dente and I sprinkled it all with plenty of cheese.
I always eat the tenerumi with soup and my mother loves them, I hope to find them at the market when he comes to visit me, so I can make them taste my ' variation '. If you are vegetarian or vegan, avoid anchovies (Add some’ more salt to vegetables) and replaced with fried breadcrumbs caciocavallo, How do I use in Sicily. Have a good day!
320 g spaghetti
700 grams of tenerumi (even more if there are small Zucchini stick)
2 cloves of garlic
1 red pepper
extra virgin olive oil, to taste
Salt, to taste
8 anchovy fillets in oil
Caciocavallo or Agnone, to taste
To prepare the dough with tenerumi, First, clean the tenerumi. Set aside the leaves and tops keep and remove the stems as you would celery, then cut the stems into small pieces. Wash vegetables for a long time under running water. Separate the Zucchini Flowers and put them by part. If the courgettes were too large cut into pieces, If they were small leave them whole.
Blanch the leaves, the stems, the tops and the zucchini in boiling salted water for 2-3 minutes, then set aside by storing the water. Cover the bottom of a large pan with extra virgin olive oil, Add the chopped anchovies: Sauté over moderate heat until the anchovies have dissolved, then also add the finely chopped garlic and chilli. When the garlic is unsunified add the tender and zucchini flowers. Add salt and cook for a few minutes over high heat.
Cook spaghetti in salted water, drain them and sauté in a pan with the tenerumi and Zucchini, adding a little bit of the water if necessary where you blanched the vegetables. Sprinkle the garlic and oil pasta with tenerumi with plenty of grated cheese and serve immediately. Bon appétit!
MATCHING: Our suggestion for spaghetti with garlic and oil is tenerumi "Gryfus", a Castel del Monte rosato extra dry produced by Cantina di Ruvo di Puglia (Bari). Obtained from Bombino Nero to 100%, This wine is allegro, summer, Lightweight, scents of red fruits (Strawberry and raspberry) and perfect for summer. The taste is well balanced between acidity and sugar component. It goes well with this recipe, made of delicate tastes like Zucchini and determined as the caciocavallo cheese and pepper.