The land of choice for tenerumi is Southern Italy, in particular Sicily. Here this vegetable is used in poor cuisine, the one made up of ancient traditions passed down through generations.
In Sicily they are also called taddi di cucuzzait’s about the leaves and shoots of a particular type of courgette, the Lagenaria Longissima also called snake courgette or pergola courgette, a name that derives from its peculiar length and curvilinear shape. The origin, however, is to be found in tropical Asia; only later was it imported into Europe and used by population as food waste.
THE keep me they are intense green leaves and medium in size, implicated in the kitchen since they have a delicate and very sweet taste; they contain abundant quantities of vitamins, fiber and mineral salts, so they also represent a precious food for health. The harvesting of tenerumi takes place in the middle of summer, when the plant has already had the opportunity to develop and create many branches, choosing only the most tender parts.
In the kitchen, tenerumi can find space in many recipes, in fact, they can be served as a side dish simply boiled with oil and lemon, as a tenerumi and ricorra omelette prepared with blanched and sautéed vegetables. pan with a clove of garlic, and cooked in the oven. Also there soup in combo with potatoes, courgettes and onions it is worth trying. But they are great with the pastaa great classic of Palermo cuisine now widespread in the rest of the island is the pasta with tenerumi.
READ ALSO: Taganu of Aragon, the typical dish of the Easter gastronomic tradition in Sicily
Pasta with tenerumi looks like first course but also how soup; is prepared with torn spaghetti with your hands, in several segments of 2-3 cm each, then cooked in the same water as the vegetables and then seasoned, without draining them, with the “Package peaks” a dense one tomato sauce made with oil, garlic And peeled. It’s really easy to prepare, in just a few steps. Let’s find out recipe of the Palermo tradition.
Pasta with tenerumi, the recipe
Ingredients
- 250 g of broken spaghetti
- 5 peeled tomatoes
- 10 branches of tenerumi
- half a long courgette
- 1 clove of garlic
- extra virgin olive oil
- salt and pepper
Preparation
In a small saucepan, brown the garlic in oil and add the diced peeled tomatoes. Mix and leave to reduce over low heat for 15-20 minutes. Take the tenerumi leaves and rinse them under running water. Cut them into strips on a cutting board and peel the long courgette, then cut it into chunks. In a large saucepan, bring the water to the boil, add the tenerumi and the courgette and leave to cook for 5-10 minutes. Then add the spaghetti and cook them. As soon as they are ready, drain part of the cooking liquid and add the previously prepared sauce. The dish is ready to be served.
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