Dry pasta with tenerumi is an alternative to the typical tenerumi pasta soup.
Tenerumi are the leaves and sprouts of long zucchini plants with a light green color.
Popular in Sicily, almost impossible to find elsewhere unfortunately, they are a real delicacy; for friends in the north, I have heard they can be found in a market in Milan.
In Italian, tenerumi are “translated” into tenderness.
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.
When it comes to pasta and tenerumi, the question arises: soupy or dry?
To quote the words of the official taster: “they are two different things, both tasty.”
I kept the tradition of broken spaghetti which I chose as whole wheat.
I finished with a sprinkle of Ragusa caciocavallo cheese.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
Ingredients
- 5.6 oz whole wheat spaghetti (broken)
- 1 bunch tenerumi
- 1 pinch salt
- 1 pinch baking soda
- 6 cherry tomatoes
- 1 pinch garlic powder
- 3.4 fl oz water
- 1 vegetable stock cube (homemade)
- to taste tomato sauce (homemade)
- to taste basil
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
- to taste Ragusa caciocavallo cheese (grated)
Tools
- 1 Bowl
- 1 Pan or Wok
Preparation
First of all, you need to clean, select, and thoroughly wash the tenerumi: it happens, in fact, that due to the wind they are full of sand or soil and this is retained by the hair of the stems and leaves, even after cooking.
Clean and select the tenderest parts of the leaves and stems.
Soak the selected leaves and stems in a basin 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 closed plastic bag, and store them in the fridge until use [sometimes I keep them for a day].
Boiling the tenerumi
Cut the leaves and stems of the tenerumi into pieces.In a pot, bring the salted water needed to cook the tenerumi to a boil.
Add the tenerumi, a pinch of baking soda [to keep the vegetable a bright green color], and mix.
Cook for about 10 minutes.With the help of a skimmer, transfer the boiled tenerumi to a bowl and save the cooking water for the pasta.
Wash the tomatoes carefully.
Remove the stem part if deemed appropriate.
Cut each berry vertically into four wedges.In a hot pan/wok, brown a sprinkle of garlic powder.
Add the tomatoes to the pan and sauté for about 2 minutes over high heat, stirring repeatedly until they release their liquid.
Off the heat, remove the skins with the help of kitchen tongs [optional].Cook the pasta, rinse it under running water, and drain.
Meanwhile, add to the pan/wok along with the tomatoes:
• 3.4 fl oz of water;
• a vegetable stock cube;
• a couple of tablespoons of tomato sauce [optional];
• basil;
• a pinch of salt and a pinch of pepper;
and mix.Heat the sauce and add to the pan/wok:
• the boiled tenerumi;
• the pasta;
and mix.Plate.
Add a drizzle of raw oil, grind a bit more pepper, and sprinkle with grated caciocavallo cheese.Your dry whole wheat pasta with tenerumi is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all the nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it in respect of the proportions and combinations indicated in your food plan.
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