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Sicilian Summer Soup or Sicilian Squash Pasta is a comforting hot soup usually eaten in Palermo, Sicily during summertime.
Among the Sicilian summer recipes there are many healthy and delicious hot soups.
One of the main ingredients of some of these is a sort of elongated pumpkin that we simply call โcucuzzaโ. We mainly eat it with pasta (cut spaghetti or short pasta) a kind of minestrone. One-pot soup. It is a traditional summer soup based on a particular zucchini grown in Sicily.
images from google.com
Unfortunately here in America itโs hard to find that specific one, however there is a similar one called โopo squashโ that you can find in Asian markets. This is the closest thing Iโve found, which is pretty much the Chinese equivalent but much shorter and thicker than the Sicilian one.
opo squash
We also use โtinnirumiโ (tenerumi), cucuzzaโs greens, to make another Sicilian pasta soup during the summer. Honestly, I canโt think of any other dish to enjoy during the hot summer, it reminds me of my childhood summers and my grandmotherโs house in Palermo.
images by nonpuoesserevero.it and blog.giallozafferano.it/vittoriaaifornelli
The soup is made with fresh local and seasonal ingredients. While it may seem unusual to eat soup in the summer, I can guarantee youโll enjoy it whether itโs served hot or cold.
If you are lucky enough to have your own house and a backyard you could definitely plant the seeds of this delicious and versatile vegetable. You can find the link of both squash seeds down below.
You can choose to add broken spaghetti or rice. With rice it will have a creamier consistency depending on how much water you prefer to add. Both very good but personally I prefer broken spaghetti! In both cases covered with a โshowerโ of Parmigiano Reggiano ๐
This is a soup so easy to make and so delicious that you wonโt make any other soup because this is โthatโ comfort dish you need!
Difficulty: BeginnerPrep Time30 minsCook Time10 minsTotal Time40 mins
Servings: 6
Best Season: Summer
Description
Sicilian Summer Squash Pasta is a typical summer soup of Palermo. This type of vegetable with a light green color and a delicate flavor that goes perfectly with potatoes, tomatoes and lots of grated cheese. The result is a tasty and creamy, healthy and nutritious first course.
Ingredients
Instructions
Wash the opo, scrape the peel with a knife or peel it with the appropriate tool, cut it into pieces, divide it in half and then dice it.
Peel the onion, slice it finely. Soften the onion in a saucepan with extra virgin olive oil, add the tomato sauce and then the diced opo and sautรฉ for a few minutes.
Cover the vegetables with water, add salt in moderation, cover with a lid and cook for about 20 minutes over a moderate heat until the opo is tender. At this point pour the broken spaghetti or rice, continue cooking over low heat, stirring constantly to prevent them from sticking to the bottom, if necessary add a little water at a time. When cooked, season with Parmigiano Reggiano Cheese and a drizzle of oil and a pinch of pepper. Serve piping hot.
Note
If you live in California, you can find this similar summer zucchini/ pumpkin squash in Asian or Mexican Markets like 99 Ranch Market or Super King.
Enjoy hot or store in the refrigerator for 1-2 days. Reheat or enjoy cold.
