Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Rice Soup with Tenerumi: A Summer Jewel from Sicilian Kitchens
Dive into the vibrant flavours of Sicily with this traditional rice soup featuring tender zucchini greens – a refreshing celebration of summery goodness.
📖 What is it
Dive into the vibrant flavours of Sicily with this traditional rice soup featuring tender zucchini greens – a refreshing celebration of summery goodness.
🛒 Ingredients
- ✓ 320g rice
- ✓ 2 bunches of tenerumi (young leaves of the Sicilian serpent zucchini)
- ✓ 1 serpent zucchini
- ✓ 300g peeled tomatoes or ripe fresh tomatoes
- ✓ 2 cloves of garlic
- ✓ Extra virgin olive oil, to taste
- ✓ Salt, to taste
- ✓ Freshly ground black pepper, to taste
📊 Nutritional Information
Let the comforting aromas of Sicilian summer fill your kitchen with this delightful rice soup starring tender serpent zucchini leaves – or tenerumi – and fresh seasonal vegetables. It’s a simple yet soulful dish that tells a tale of Mediterranean warmth and genuine, rustic flavours.
👨🍳 Preparation
- 1
Give the tenerumi a thorough wash, then pick the tender leaves and roughly chop them. Peel the serpent zucchini, remove the seeds and dice it into small cubes.
- 2
Blanch the tomatoes briefly in boiling water, peel them, then chop into pieces.
- 3
In a large pan, gently fry the chopped garlic in extra virgin olive oil until fragrant. Add the tomatoes and let them soften for about 5 minutes, coaxing out their rich flavour.
- 4
Stir in the tenerumi and diced zucchini. Season with salt and pepper, and cook over a medium heat for 10 minutes, adding a splash of water if the pan looks dry.
- 5
Tip in the rice and cover with vegetable stock or hot water. Let it simmer for roughly 15 minutes, stirring occasionally, until you achieve a lovely creamy consistency.
- 6
Serve the soup piping hot with a drizzle of good quality extra virgin olive oil and a sprinkle of freshly ground black pepper.
💡 Tips and Variations
- •
For a touch of indulgence, sprinkle some shavings of aged Sicilian pecorino just before serving – it brings a lovely creamy saltiness to the dish.
- •
Try cooking this in a traditional earthenware pot to help the flavours meld gently and retain their full depth.
- •
To keep it vegan, simply skip the cheese and choose a really good quality olive oil to enhance the natural ingredients.
- •
Swap rice for pearl barley for a heartier, more rustic texture while keeping the fresh essence of the tenerumi intact.
- •
To deepen the umami notes, stir in a small teaspoon of anchovy paste during the frying stage, balancing with the fresh black pepper.
- •
This recipe is naturally gluten-free – just be sure to use a pure vegetable stock and check that your rice is gluten-free certified.
- •
The secret here lies in slow, loving cooking on a gentle heat to let the flavours truly develop and harmonise.
📦 Storage
- • Store any leftovers in a sealed container in the fridge, where it will keep fresh for up to 3 days.
- • When reheating, add a splash of water or hot stock to restore its lovely creamy texture.
- • Avoid freezing this soup to preserve the delicate texture of the tenerumi and the freshness of the vegetables.
🍷 Pairing
- •
Pairs beautifully with a Sicilian Grillo wine, whose mineral notes and crisp freshness perfectly complement the lightness of the soup.
- •
Alternatively, a lightly aromatic Inzolia offers a gentle lift to the tender flavours without overpowering them.
- •
For those seeking a non-regional match, a fresh, fragrant Verdicchio dei Castelli di Jesi provides a bright and refreshing contrast.
This rice and tenerumi soup is a wonderful celebration of Sicilian summer in a bowl – simple, fresh, and nourishing. I warmly encourage you to bring a touch of the Mediterranean to your table with this recipe. It’s a perfect dish to share with family and friends, inviting everyone to savour the comforting taste of tradition and sunshine. Give it a go and let the flavours transport you straight to the heart of Sicily.
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