This information provides instructions for making a summer Sicilian soup using a Sicilian squash, the tendrils and leaves of the vine.
The tendrils of the Sicilian squash are called tenerumi and this soup is particularly easy to make if you have a Sicilian friend who grows this vegetable in her garden. I have bought some of this squash at a farmers’ market but it is only available for a short time in the season.
The squash is a long, light green trumpet-shaped squash. It is called a zucca lunga (long squash) or zucca trombetta (trumpet squash) or zucca serpente (serpent squash). she had no squash available but she knew I had some zucchini to replace the squash, and the soup tasted delicious.
It is a summer dish, and red tomatoes, a little garlic (optional) and basil are also added ingredients. Broken spaghetti are used to thicken the soup…when in Sicily you are unlikely to eat soup without pasta.
PROCESS
Strip and use the soft tendrils and soft leaves off the long, hard curly stems.
Place the leaves and tendrils ( and some squash or sliced zucchini) in some boiling water with a little salt.
When they are nearly cooked add some broken spaghetti.
These vegetables are cooked separately.
The tomatoes are left cut in half. Soften the tomatoes in a little extra virgin olive oil with some garlic and basil. It is just a tomato salsa!
Add the tomato mixture on top of the pasta. Drizzle on some good extra virgin olive oil, more basil leaves and some chilli flakes if this is your want.
You will find more photos (including the zucca lunga) and information about this recipe and ingredients on previous posts:
ZUCCA LUNGA SICILIANA – long, green variety of squash
TENERUMI (and I did not have to go to SICILY to buy it). The Melbourne Showgrounds Farmers Market
KOHLRABI and TENERUMI, shared between cultures of Sicily and Vietnam
MINESTRA DI TENERUMI (Summer soup made with the tendrils of a Sicilian squash)