Minestra di Tenerumi
Tenerumi are the tender leaves and shoots of the long Sicilian zucchini (cucuzza), the star ingredient of this traditional summer soup from the Agrigento region. A humble yet delicious dish, refreshingly perfect for Sicily's hot summers.
Served with broken pasta or spaghetti pieces, it's the ultimate summer comfort food.
Preparation
- 1
Thoroughly rinse the tenerumi and slice the long zucchini into rounds.
- 2
In a large pot, sauté the garlic in olive oil. Add the halved cherry tomatoes.
- 3
Add the tenerumi and zucchini, cover with water and bring to a boil.
- 4
Simmer for 15 minutes over medium heat until the vegetables are tender.
- 5
Add the broken spaghetti and cook until the pasta is done.
- 6
Serve with a drizzle of raw olive oil. Enjoy it warm or at room temperature.
Chef's Tips
Tenerumi are available only in summer. The minestra should remain brothy, not dry. It's equally delicious the next day, served at room temperature.