Pasta With Tenerumi Recipes

PASTA WITH TENERUMI

Pasta With Tenerumi image

Pasta Ai Tenerumi - The recipe calls for the ends of the cucuzza vine but the "ingredients" would not accept this so I entered spinach instead. Enough for 3 people

Provided by Phil Franco

Categories Vegetable

Time 45m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

2 cups spinach (or leaves from cucuzza vine)
1/2 lb dried long pasta
1/2 medium onion, thinly sliced
1 medium potato, cut into small cubes
extra virgin olive oil
sea salt and pepper
parmesan cheese, for grating (optional)

Steps:

Add olive oil to a sauce pan, fry onions with medium heat till tender. Add the potato, cook for about 5 minutes, then add the tenerumi leaves. Stir well and add a glass of water and 1/2 tsp of salt.
Let simmer until the vegetables are tender. Toss with cooked pasta. Adjust the seasoning.
Remove from heat.
Transfer to serving plates, drizzle some olive oil and grated parmesan.
Buon apetito!

Nutrition Facts : Calories 348.9, Fat 1.3, SaturatedFat 0.2, Sodium 24.4, Carbohydrate 71.7, Fiber 4.7, Sugar 2.8, Protein 12.1

PASTA WITH TENERUMI AND CUCUZZA

Pasta with Tenerumi and Cucuzza image

Pasta with Tenerumi and Cucuzza

Provided by rossella rago

Yield 4 Person(s)

Number Of Ingredients 7

Ingredients

Cucuzza Squash
Tenerumi leaves (the tender leaves of the Cucuzza plant)
peeled tomatoes
extra virgin olive oil, divided
salt & black pepper as desired
16oz can Black Eye Peas, drained and rinsed
dried spaghetti, broken into small pieces

Steps:

Put a large mixing bowl in the sink and fill it with water. Add a handful of salt and the tenerumi leaves. Wash the leaves in the salted water and drain. Rinse each leaf under cold running water. Set aside. Using a serrated edge knife (like the Nonna Knife!) scrape the skin off the cucuzza. If the squash is well ripened the skin will come off easily, if it does not your Cucuzza may not be fully ripe yet. Put a large stock pot over a high flame and bring 10 cups of water to a boil. While you wait for the water to boil put a small sauté pan over a medium flame and heat 1 tablespoon of the oil. Add the 2 peeled tomatoes and crush them with a fork. Season with salt and pepper as desired and cook for 10 minutes. Set aside. Add the Cucuzza to the pot and boil for 20 minutes. Add the tenerumi leaves and cook for 15 minutes. Add the black eye peas to the pot along with 2 tablespoons of the oil. Cook for another 5 minutes and then add the pasta. Cook the pasta for 5 minutes in the soup and then add the sauce along with the last tablespoon of oil. Cook until all the squash is tender and the pasta is al dente, about an additional 5 minutes. Serve with a sprinkle of grated cheese and lots of crusty Italian bread!

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