Maria makes a Sicilian bucatini pasta with summer squash 'tenerumi' leaves

Who has eaten the summer squash called cucuzza which looks like a baseball bat? Well, the leaves are edible, they are called tenerumi, and in the Palermo area they are served with pasta as a thick soup. It's a great way to use a very vigorous plant, and Maria shares her recipe. Zucchini/courgette leaves are also edible, so you can swap these if you want. Maria's recipe is:

For the tomato sauce: olive oil, 1 kilo best flavoured tomatoes, skinned and pureed, 6 garlic cloves, a generous handful of basil leaves, salt
For the pasta: 300g spaghetti, or bucatini no.5, 500g cucuzza or zucchini flesh, 200g tenerumi or similar leaves. Around 2 litres of water and 2 teaspoons of salt

[pip]

A standing ovation to all the grannies around the world that make life so simple, endearing and homey 😙😙

[Valeria-cl]

Grazie di cuore ❤️ che continuate a mantenere vive queste ricette e, con esse, anche le storie, i ricordi. Purtroppo più tempo passa e più c’è il rischio concreto di vedere tutto questo patrimonio di conoscenze e prelibatezze andare perduto.

[ThePricipleOfParsimony]

My mom made this yesterday and we're in Toronto (and gown our own Cucuzz), but parents originally from Palermo. This pasta is so nice and fresh! Brava signora!

[alankeyworth]

My Friday evening ritual - finish work, head downstairs to grab a coffee and watch the latest episode of Pasta Grannies 🤦‍♂️

[paulanthonyjones]

This is the most relaxing, inspiring, wholesome channel on YouTube, thank you so much for producing such great content

[mauriziocosta]

Responding to Wasp. The Italian and Balkan peninsulas were the first places where agriculture appeared in Europe and where many species of vegetables were domesticated. This is the reason for the richest biodiversity and the use of many vegetables for cooking. This passion has also developed through the use of vegetables from the Americas.

[saintninansplace]

I really love this channel it takes me back to my Italian roots and family dinners together and the love and conversation we shared together.

[mjrussell]

Another beautiful lady and another delicious, healthy and hearty recipe. I love potage style soups. I make pasta e fagiole and pasta en brodo regularly because of the Pasta Grannies. Today I made a cannellini bean dish with grape tomatoes from my own garden for breakfast because hey, why not?

[GregCurtin]

What I picked up from this was how she broke the pasta so that pieces aren't flying everywhere - brilliant. Always learn something from every Pasta Grannies video. Thank Vicky & team for all the time and work put in to sharing this video with us.

[KarinaHein]

dear pasta Grannies I have thought so much of the incredible lovely people who have shown and taught us so much, of their delicious food, we love the book. but have been so worried about them during the Covid-19 crisis, and whether they are all well .. Italy was through a very tough round at the beginning of the year .. will you tell them that we are thinking of them and that we hope they are all well ♥ ️ hugs from karina (Denmark 🇩🇰

[joanneborelli]

I Loved watching Maria make a dish that she watched her Nonna make when she was young!!!! Brings back memories of my recipes I learned from my Nonna! I can wait to make this with the gagootz!!! Looks delicious!!!! Thanks again Pasta Grannies🇮🇹❤️🇮🇹

[elijahmikhail]

This dish reminds me a lot of how we Filipinos would prepare squash leaves and flowers. I'm pretty sure this is the same variety of summer squash that we call "upo" in Tagalog.

[santagiarmo]

My favorite pasta con tenerumi!! Grazie Maria

[rosabosco]

Bellissima ricetta! Anche noi in Puglia utilizziamo queste verdure! Bravissima! Thank you 😍🤗🥰

[manamancina]

I love so much this dish!
I prepared it whit the “tenerumi” of zucchine ( young and tender leaves) read at the end of the heel. In my house, it always was been the classic way to consume the last buds of the plant. After having cleaned and seared them in hot water, we made a sauté with a clove of garlic and then we seasoned the the simple handmade pasta.
Unfortunately this preparation has been lost over time. In Florence the only market that still has the daring to sell these delicacies is “Sant’Ambrogio”.
And so, if you want to find this tipologie of recipes in our city, you can only try in the kitchen
at the Cibreo restaurant, by the master Chef Fabio Picchi.

[souadghazal]

Love cucuzza... ... but the longest we grow them is about 20cm/8".We stuff them with rice and minced meat, spices, dried mint, cooked in tomato sauce and served with thick garlicky yogurt tasty.

[lulububu]

Just love pasta grannies! So happy I stumbled on them a long time ago now, I really look forward to the new videos💖

[fantasmaformaggino]

Great "peasant" dish! I'm also dying of envy for that vegetable garden right on the beach!

[bethciaccio]

Great channel, makes me miss my own Sicilian Nonna (well, my partner's) from Santa Margherita di Belice who we lost earlier this year. It would be really nice to hear more dialogue from the Nonna's and also maybe more of the other footage where they're showing you their homes, gardens, crafts etc. I'm sure these videos make many an Italian feel very homesick!

[jamesdooling]

I need to find a personal granny to smuggle seeds for all of these amazing plants out of Italy for me.