Sicilian Summer Soup

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 "cucuzza". 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 it's hard to find that specific one, however there is a similar one called "opo squash" that you can find in Asian markets. This is the closest thing I've found, which is pretty much the Chinese equivalent but much shorter and thicker than the Sicilian one.

opo squash

We also use "tinnirumi" (tenerumi), cucuzza's greens, to make another Sicilian pasta soup during the summer.
Honestly, I can't think of any other dish to enjoy during the hot summer, it reminds me of my childhood summers and my grandmother's 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 you'll enjoy it whether it's 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 "shower" of Parmigiano Reggiano 😋

This is a soup so easy to make and so delicious that you won't make any other soup because this is "that" comfort dish you need!

Recommended items to make this recipe:

[lasso ref="amzn-salerno-seeds-squash-zucca-cucuzza-sicilian-squash-zucca-lunga-da-pergola-4-grams-made-in-italy-italian-non-gmo" id="2663"]

[lasso ref="amzn-partanna-extra-virgin-olive-oil-34-ounce" id="2531"]

[lasso ref="amzn-de-cecco-spaghetti-pasta-16-oz" id="2541"]

[lasso ref="amzn-riso-scotti-carnaroli-risotto-rice-2-2-lbs-1-kg-product-of-italy-chef-selected-gluten-free-non-gmo-vacuumed-packed" id="2662"]

[lasso ref="amzn-parmigiano-reggiano-dop-36-months-2-2-lb-1kg-the-only-parmesan-emilia-food-love-selected-with-love-in-italy" id="2612"]

[instagram-feed feed=1] [kofi]

Cooking Method Boiling, Sautéing

Cuisine Sicilian

Courses Primi

Difficulty Beginner

Time

Prep Time: 30 mins Cook Time: 10 mins Total Time: 40 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

300 g broken spaghetti (or rice)
350 g tomato sauce or tomatoes peeled in cans
1 1 large opo
salt and pepper (to taste)
1 tbsp extra virgin olive oil
1/2 1 chopped onion

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 sauté 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.