The cucuzza and tenerumi soup is the Sicilian summer soup par excellence, prepared with long summer long zucchini and their tenderest leaves, called tenerumi. It is a classic with a sweet and savoury flavour.
(for 4 servings)
8 oz broken spaghetti
10 oz Tenerumi (soft leaves of summer zucchini)
10 oz. Long Summer Zucchini
12-14 cherry tomatoes
2 cups tomato sauce
12-14 small meatballs
3 tablespoons extra virgin olive oil
2 tablespoons grated pecorino cheese
salt to taste
flaky chilli to taste
First, clean and cut the tenerumi into small pieces, removing the stems.
Peel and dice the long summer zucchini.
Chop the onion and potato and brown them before adding the zucchini and tenerumi.
Also add the tomatoes, cover, lower heat and cook for about 15 minutes: the zucchini will release their water.
Add the meatballs.
Season with salt and chilli, and cook for another half hour, adding water if necessary.
At this point, add more water (about 3 cups) and when it comes to a boil add the pasta, not forgetting to adjust salt and pepper again.
Cook mixing often to prevent the dough from sticking to the bottom.
When the pasta is cooked, serve the soup with a drizzle of raw oil and pecorino.