Some lesser known italian dishes low carb dessert recipes with ricotta cheese
Pasta with tenerumi One of the reasons tenerumi are little known and even less prepared in the rt of Italy has, alas, a complex racist background. People migrating from Sicily and trying to fit in the Northern regions, avoided eating and promoting leaves. That would be a too easy target for the local population. Eating such rudimentary and basic dishes only reinforced the idea southerners were terroni, earth bound people. The North ate meat, fish and cheese, in the North food had to be abundant and rich. Nowadays the food situation has changed but it still hard to find a good plate or bowl of tenerumi outside sunny Sicily. Lost in translation There is, of course, no single word that translates trigs and leaves of a snake form courgette. Unlike other Italian dishes, this one did not travel and coormed to foreign palates. So no need for purist to protect the recipe, no vitriolic articles full of indignation, no raising the Italian flag. Pasta with tenerumi is among the purt recipes imaginable. And although it has no international acclaim, it does have potential of a world champion. Tene What? Tenerumi They are part of the Cucurbitaceae family with acquaintances such as squash, pumpkin and watermelon. This kind of long, snake like zucchini has soft velvety leaves and are therefor called tenerumi tenere hence tender. Together with the sprigs and the zucchini themselves they form the basis for a wonderful summer dish. For some unknown reason only Sicilians cultivate them. Pasta with tenerumi is refreshing and depurative, even when eaten piping hot on a torrid day. As where Moroccans have their hot mint tea and the Indians super spicy curries, Palermo and province has pasta with tenerumi. Summer on a plate This pasta tastes like summer but not in a heat related way. It does not recall torrid afternoons, sweaty evenings or sultry nights but rather the light heartedness, carefree days, living life outside, in good company. Days in which nature is at the peak of its abundance. Well, a plate of pasta with tenerumi is usually greeted as an old friend, and at the peak of the tenerumi season, as a good friend anyway. This is a dish that makes Sicilians abroad melancholic, a dish people dream about in winter, an emblematic dish, representing all Sicily stands for. Simplicity first To prepare pasta with tenerumi you need few ingredients apart leaves and trigs some tomato and garlic, a drizzle of oil and salt. Because that is just enough, add nothing more. The very essence, the reason and success of the dish is simplicity. Not having other ingredients available may have historically lead to the preparation, but even nowadays every extra feels out of place. Since you are not going to prepare this dish yourself – unless you are in Sicily during the season and have a kitchen at your disposal, just sit back and enjoy the purity. Broken spaghetti Spaghetti, the doctrine says, should not be broken, nor before nor after being boiled. Supposedly only a fork can be used to eat spaghetti, a spoon is for the clumsy, a knife for the savage. Though pasta with tenerumi does come with broken spaghetti. Being soup like it is eaten with a spoon, and as you can imagine, eating strings of pasta easily turns into a circus act. Besides, the mere breaking is highly satisfying and surly therapeutic. The idea of hom.e cooking and comfort food is enhanced by the irregularity of the pasta. Breaking the pasta before boiling implies an increased release in starch, making soups thicker and hence tastier. https // nasukiru/
