In summer, when I was a child, it happened that when I awoke I smelled a delicate smell of vegetables coming from the kitchen. It was long courgette and tinnirume smell. I didn’t go crazy for the soups and I have to say that I am still not a huge fan of this kind of dish, but you can believe me or not, now this is a soup that I would eat every day! Traditionally, the Sicilians eat “cucuzza and tinnirume” even if there are 35 degrees…It isn’t the best if it’s really hot outside, but if you eat this soup once, you can’t help but eat it anymore! Can you do a little sacrifice for a delicious mea?
Serves: 4
- 350 grams long zucchini
- 50 grams red onion
- 250 grams potatoes
- 150 grams peeled and seedless cherry tomatoes
- A bunch of tinnirume
- 120 grams broken spaghetti
- Celery leaves
- 40 grams grated Sicilian pecorino cheese
- Water to taste
- Salt to taste
- Extra virgin olive oil
Method
Clean and wash the onion; cut it into cubes. Cut the tomatoes into small pieces. Pour the oil into a pan, add onion and tomato and cook on a low heat for about ten minutes. Meanwhile, peel the zucchini and potatoes, rinse and cut into cubes. Put into the pan and add some water to cover the vegetables. Cook for 5 minutes. Clean the tinnirume by removing the larger stems and recover only the leaves. Wash well, cut into strips that they aren’t too thin and add these ones and the clean celery leaves to the remaining vegetables. Season with salt and cook for about 40 minutes, or until the vegetables are tender. If you need, add more hot water. Wait for it to come to a boil and drop the spaghetti. When they are cooked, remove from the heat and add the pecorino. Stir and serve.