When I was in Palermo last September there were bunches of tenerumi on sale at the markets – these are the stems, leaves and tendrils of those long, twisted green zucche (squashes) that grow in Sicily and Calabria. The long serpent like squashes are called zucche serpente and you can guess why.
Those of you who have travelled to Sicily in summer may have seen these very unusual vegetables and perhaps not known what they were. Both the squash and the greens are eaten and are considered rinfrescanti (cooling and refreshing for the body). The zucca (singular) and the greens are a Sicilian summertime specialty and I have not seen this type of squash growing in Australia yet.
The greens are usually made into a wet pasta dish and, unfortunately, it is not a dish you will find in a Sicilian restaurant. It is a typical, home-cooked, soupy dish with the flavours of summer: red summer tomatoes, garlic, basil, thickened with broken spaghetti and enhanced with a drizzle of good, extra virgin olive oil.
I first ate this soup in Augusta and it was cooked by one of my cousins, Lidia. In her version, Lidia used both the zucca and the greens. My relatives in Ragusa do not cook minestra di tenerumi very often – it is considered to be a dish typical of the regions of Palermo and Catania. (My mother’s side of the family originally came from Catania).
I was very pleased to eat minestra di tenerumi again recently when I visited a friend’s home in Bosco Falconeria, close to Castellammare (on the north coast, west of Palermo). I appreciated this simple, flavoursome dish for many reasons. Firstly, it was all produce picked fresh from Mary’ Taylor Simeti’s own garden. This included the olives used to make the fragrant, extra virgin olive oil and the organic wine we drank made by her husband, Tonino. Photo above is the soup and how Mary presented.
Mary Taylor Simeti is one of my heroes – I think that sometimes it takes a “foreigner ‘ with a passion to rediscover and tease out the history behind the food ( not that she is a foreigner, she is part of Sicily, having dedicated so many years to writing about it in numerous books and articles).
Secondly, I was very pleased to be presented with such a simple dish. In my normal diet I eat a lot of vegetables and when I travel and eat in restaurants and trattorie, I crave freshly cooked vegetables – I can’t wait to get back to friends and relatives. Besides, these are not the typical vegetables or cooking found in Sicilian eateries and Mary, our host, knew that some of us who had been invited to eat at her table would never have eaten this. We all loved it. Mary presented this simple dish with small cubes of caciocavallo – a special DOP Sicilian cheese (cascavaddu in Sicilian) produced mainly in the province of Ragusa.
I once used the very young shoots of the zucchini plants (complete with the flowers and young zucchini) to make this soup – different, but nevertheless, rinfrescante and a celebration of summer.
Although we may not be able to buy tenerumi in Australia at this stage, we may not have long to wait.
I was fascinated to see one of the episodes of Sean Connelly’s Family Feast on SBS. It featured the food of a family of Africans from the Democratic Republic of Congo. They are living in the Western suburbs of Sydney and are growing African leaf vegetables; on the program the family were harvesting and eating tendrils very like tenerumi. These tendrils were the shoots from a different type of squash plant, but would probably taste very similar to the Sicilian variety.
As in all Sicilian food, there are local variations. Some substitute the garlic with finely chopped fresh onion, others add anchovies, but personally, if it is to be rinfrescante – refreshing, anchovies are not suitable. Here is a recipe which suits my tastes for making minestra di tenerumi (excuse me Mary if this is different to your recipe).
The wet pasta dish is cooked very quickly.
tenerumi, equivalent to a large bunch, 500g
garlic cloves , 3-4 chopped finely
ripe tomatoes , 300g seeded and cut into dice (I think Mary used cherry tomatoes)
fresh basil leaves , torn, about 15
spaghetti , broken into small pieces, 200g
extra virgin olive oil, to taste
hot chilli (optional)
grated pecorino cheese (optional)
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.