<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> Italian cooking recipe: Tenerumi Greens or Soup

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INGREDIENTS

1 colanderful of cleaned tenerumi

¾ lb. (300 grams) fresh ripe tomatoes

1 garlic clove

4 TB olive oil

6 oz. (160 grams) thin pasta (for soup)

Fresh basil

Hot red pepper (optional)

Grated caciocavallo cheese (optional)

CONTACT INFORMATION

Italian Connection

Walking & Cooking Tours

www.italian-connection.com

11825-11B Ave.
Edmonton, Alberta
Canada, T6J 7E3

Toll Free: 1-800-462-7911
Tel.: 780-438-5712
Fax: 780-436-4085

Direct to Italy

Anita, in Sicily
39-335-801-6115

Peter, in Florence
39-055-653-2381

E-mail
info@italian-connection.com

EMANUELE’S KITCHEN

TENERUMI GREENS OR SOUP

Sicilian Greens or Summer Soup

Tenerumi are the vine tendrils of Sicilian zucchine called cucuzze, and are commonly eaten in the Ragusa area in eastern Sicily. You can prepare them as a dish of greens or as a light summer soup.

Preparation

Snap off the leaves, tender stems and tendrils, discarding any tough stems and overly large or yellow leaves, and put them in a basin filled with water and wash thoroughly. If you find a few tiny underdeveloped cucuzze, break them in half and add those to the basin. Change the water a couple of times to make sure there is no grit left in the leaves. Pile the washed tenerumi in a colander.                            

Place a large pot of water to boil. Place the tomatoes in the boiling water for a minute, then take them out and place them in cold water so that they will now be easy to peel. Add some salt to the boiling water, put in the tenerumi, cover and simmer until almost tender but still bright green in color.  

Meanwhile, in another pot, sauté the garlic clove in the olive oil, then discard the clove. Peel the tomatoes, cut into small pieces, and add to the oil. Also add the optional hot pepper if you want a piccante touch.

Take the cooked greens out of the pot but save the cooking water - I do this by taking out clumps of greens with tongs, and plopping them on a big cutting board. Roughly chop the tenerumi and add them to the sautè pot.

Cook until tomatoes are soft, adjust the seasonings and serve as tenerumi greens. Or, to continue for the soup:

Bring the cooking water to a boil, break the pasta into 2 inch (5 cm) pieces and cook in the tenerumi cooking water until tender. Now, using a strainer, scoop out the pasta and add it to the tenerumi mixture. Quickly add ladlefuls of the hot cooking water, until it is the correct consistency. It should have a bit of “broth”, i.e. cooking liquid, but not too much - like a soupy vegetable dish. Add a handful of torn basil leaves, and pass grated caciocavallo cheese if desired. 

Tenerumi are a common dish in Ragusa and Modica, and are typical of the kinds of local dishes we like to sample in eastern Sicily.

Buon appetito!