The pasta soup with tenerumi is a typical Sicilian summer soup.
Tenerumi are the leaves and sprouts of the long zucchini plant, light green in color.
Widespread in Sicily, almost impossible to find elsewhere unfortunately, they are a real delicacy; for friends from the north, I heard they can be found in a market in Milan.
In Italian, tenerumi are “translated” as tendernesses.
In Sicily, they are variously known as: tenerumi, tennarume, tinniruma, tinnirumi [Palermo, Trapani, Ragusa] and also taddi or talli or tanni di cucuzza [Messina, Catania, Siracusa, Caltanissetta, Enna, Agrigento] or pumpkin tips.
They are available from June to October, a period extended by greenhouse cultivation.
Despite being harvested in the summer, Sicilian tradition dictates they be eaten in soup with broken spaghetti, which I have chosen to use whole wheat.
In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and add it to the prepared broth; this way, the starch released by the pasta in the cooking water is removed.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stove-top
- Cuisine: Italian
Ingredients
- 4.2 oz whole wheat spaghetti (broken)
- 1 bunch tenerumi
- 2.5 cups water
- 1 vegetable bouillon cube (homemade)
- 1 pinch baking soda
- to taste tomato sauce (homemade)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Preparation
First thing you need to clean, select, and thoroughly wash the tenerumi: often, due to the wind, they can be full of sand or soil which is retained by the fuzziness of the stems and leaves, and this can be felt even after cooking.
Clean and select the tenderest parts of the leaves and stems.
Immerse selected leaves and stems in a bowl with plenty of water for about half an hour.
Rinse them thoroughly under running water.If you don’t use them immediately, drain them well, wrap them in a cotton cloth inside a sealed plastic bag, and store them in the fridge until used [I sometimes keep them for a day].
Cut the leaves and stems of the tenerumi into pieces.
In a pot, bring to a boil the salted water needed to cook the tenerumi [2.5 cups] and add the homemade vegetable bouillon cube.
Add the tenerumi, a pinch of baking soda [to keep the vegetables a bright green color], and mix.
Let cook for about 10 minutes.
Add some tomato sauce [amount to taste] or if you prefer, diced tomatoes, stir, and if necessary, adjust the salt.In another pot, cook the pasta and drain it.
In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, rinse it, and add it to the prepared broth; this way, the starch released by the pasta in the cooking water is removed.Bring the tenerumi back to a boil.
Add the pasta to the pot with the tenerumi, turn off the heat, and mix.Serve.
Grind the pepper.
Add a drizzle of raw olive oil.Your whole wheat pasta with tenerumi is ready.
Enjoy your meal!
If you suffer from the heat, wait until it’s lukewarm.
Variations
• pasta with tenerumi in white without adding tomato sauce or diced tomatoes.
• pasta with tenerumi and cucuzza with the addition of long zucchini.
Notes
Notes
Hyperglycemia, prediabetes, diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a large portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your dietary scheme.
***
DO NOT COPY AND PASTE MATERIAL FROM THE BLOG generally and especially ON SOCIAL PROFILES AND GROUPS [photos, ingredients, procedure – NOT EVEN IN SUMMARY FORM]: it is correct to share your photos of the executed recipes indicating the source, i.e., linking the blog where the full recipe can be read.
FOR COPYRIGHT REASONS AND ALSO FOR THE MUCH WORK BEHIND IT.
Thank you.
