The long zucchini soup is a typical dish of Sicilian cuisine that can be prepared with potatoes or, as I did, with the addition of pasta.
The main ingredient of this summer soup is the long zucchini or snake zucchini, which we in Naples simply call zucchetta. The leaves of this vegetable, called tenerumi or talli, are also used in cooking and are used to prepare another delicious recipe, Pasta with Tenerumi.
There are few other ingredients that make this soup super delicious, namely tomatoes, onion, basil, and, in my opinion, the essential parmesan rind in pieces. For seasoning salt, oil, and pepper.
Now take a minute to read the recipe and then…let’s cook and eat
See
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 1 long zucchini (Sicilian)
- 1 onion
- 2 round tomatoes
- 7 oz pasta
- as needed extra virgin olive oil
- as needed water
- as needed salt
- as needed pepper (ground black)
- as needed grated parmesan (+ rind)
- A few leaves basil (fresh)
Tools
- 1 Vegetable Peeler
- 1 Knife
- 1 Pot
- 1 Grater
- 1 Wooden Spoon
Steps
To prepare the long zucchini soup with pasta, first wash the tomatoes and cut a cross on the base, then blanch them for a few seconds in boiling water. This operation will make it easier to remove the tomato skin.
Once the skin is removed, also remove the seeds and cut the tomatoes into pieces.
Then proceed by peeling and slicing an onion very thinly while, with a vegetable peeler, remove the skin from the long zucchini that has been previously trimmed and washed.
Cut the long zucchini in half lengthwise and then into chunks.
At this point, you are ready to start cooking the soup.
In a tall pot, sauté the onion over low heat, being careful not to burn it, then add the zucchini and let everything flavor for a few minutes, stirring with a wooden spoon.
Then add the tomatoes and enough water to cover (just above the ingredients), lightly salt, add the clean and chopped parmesan rind, and finally, the fresh basil leaves torn into pieces.
Let it all cook for 15-20 minutes.
At this point, if necessary, add a little more water, and as soon as it boils, add the mixed pasta or broken spaghetti and cook it, ensuring the soup does not dry out too much.
Finally, adjust the salt and pepper.
Plate the long zucchini soup and finish the preparation by adding, to each diner’s dish, a drizzle of raw oil and grated parmesan😉.
