MINESTRA DI TENERUMI (Summer soup made with the tendrils of a Sicilian squash)
Discover the Taste of Summer: Minestra di Tenerumi – A Sicilian Delight!
Imagine a vibrant, sun-drenched Sicilian kitchen, filled with the aroma of fresh herbs and ripe tomatoes. That’s the essence of Minestra di Tenerumi, a traditional soup that celebrates the fleeting bounty of summer. This isn’t just a soup; it’s a taste of the Mediterranean, a celebration of simple, seasonal ingredients, and a heartwarming dish passed down through generations.
Tenerumi (pronounced ten-er-oo-mee) are the young shoots and tendrils of pumpkin or zucchini plants. They’re a prized ingredient in Sicilian cuisine, known for their delicate flavor and slightly sweet taste. If you can’t find tenerumi, don’t despair! You can substitute with very young zucchini or even green beans, though the flavor won’t be quite the same. The key is to use tender, fresh greens.
This Minestra is surprisingly quick to make – perfect for a weeknight meal or a light lunch. The combination of tender greens, sweet tomatoes, and a hint of chili creates a symphony of flavors that will transport you straight to the Sicilian countryside. Served with a drizzle of extra virgin olive oil and a sprinkle of pecorino cheese (optional, but highly recommended!), it’s a dish that’s both satisfying and incredibly refreshing.
What makes Minestra di Tenerumi special?
- Seasonal Freshness: It truly captures the essence of summer produce.
- Simple Ingredients: A few high-quality ingredients are all you need.
- Quick & Easy: Ready in under 40 minutes!
- Unique Flavor: The tenerumi offer a delicate sweetness you won’t find in other soups.
Tips for the Best Minestra di Tenerumi:
- Tenerumi Preparation: Be sure to discard the tough stems and use only the tender shoots and tendrils.
- Tomato Quality: Use ripe, flavorful tomatoes for the best results. Cherry tomatoes are particularly good.
- Olive Oil: Don’t skimp on the extra virgin olive oil – it’s a key component of the flavor.
- Consistency: Adjust the amount of water to achieve your desired consistency – it should be thick and hearty.
Ready to bring a little Sicilian sunshine to your kitchen? This Minestra di Tenerumi is a dish you’ll make again and again. Enjoy!
Minestra di Tenerumi
Ingredients
- 500 g Tenerumi A large bunch
- 3-4 cloves Garlic Finely chopped
- 300 g Ripe Tomatoes Seeded and diced (cherry tomatoes are good)
- 15 leaves Fresh Basil Torn
- 200 g Spaghetti Broken into small pieces
- 3 tablespoons Extra Virgin Olive Oil
- to taste Hot Chilli Optional
- to taste Grated Pecorino Cheese Optional
Instructions
- Prepare the shoots and tendrils, discard the tough stems, separate into small bits.
- Add the tenerumi to boiling, salted water and bring to the boil again (estimate 3 cups of water per person).
- Add the pasta and cook.
- While the pasta is cooking, toss the tomatoes into a hot frying pan with about 3 tablespoons of the oil, add garlic and chilli, salt and some of the basil and heat through for a few minutes.
- When the pasta is cooked, check that you have the correct consistency – it should be like a very thick soup and you may need to drain some of the liquid.
- Add the warm tomato mixture and more basil.
- Drizzle with your best extra virgin olive oil and serve.
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