{"id":11856,"date":"2018-07-29T12:35:37","date_gmt":"2018-07-29T12:35:37","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=11856"},"modified":"2018-07-29T12:35:37","modified_gmt":"2018-07-29T12:35:37","slug":"minestra-tenerumi-un-classico-della-tradizione-siciliana","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/29\/minestra-tenerumi-un-classico-della-tradizione-siciliana\/","title":{"rendered":"Minestra di tenerumi, un classico della tradizione siciliana"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><em>La minestra con i tenerumi (tinniruma in siciliano) \u00e8 una pasta tipica siciliana prettamente estiva, viene fatte con le foglie pi\u00f9 tenere (le cime) della pianta della zucchina Lagenaria, dette appunto &#8220;tenerumi&#8221;.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11857\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/29\/minestra-tenerumi-un-classico-della-tradizione-siciliana\/image-5039\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?fit=1024%2C768&amp;ssl=1\" data-orig-size=\"1024,768\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11857\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258-1024x768.jpeg?resize=500%2C375\" alt=\"\" width=\"500\" height=\"375\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-258.jpeg?resize=768%2C576&amp;ssl=1 768w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><em>La pianta della zucchina lagenaria \u00e8 una pianta rampicante, pu\u00f2 essere coltivata &#8220;a terra&#8221; dove si &#8220;allargher\u00e0&#8221; nel terreno, oppure &#8220;appesa&#8221; come rampicante su di una rete, nel primo caso le foglie richiederanno maggior cura nella pulitura (almeno 3-4 risciacqui) poich\u00e9 le foglie dei tenerumi avendo una leggera &#8220;peluria&#8221; in superficie, potrebbero trattenere della terra.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11858\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/29\/minestra-tenerumi-un-classico-della-tradizione-siciliana\/image-5040\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?fit=499%2C846&amp;ssl=1\" data-orig-size=\"499,846\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?fit=177%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?fit=499%2C846&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11858\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?resize=295%2C500\" alt=\"\" width=\"295\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?w=499&amp;ssl=1 499w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-259.jpeg?resize=177%2C300&amp;ssl=1 177w\" sizes=\"(max-width: 295px) 100vw, 295px\" data-recalc-dims=\"1\" \/><\/p>\n<p>La zucchina Lagenaria \u00e8 una zucchina molto lunga (pu\u00f2 misurare oltre un metro e difatti il suo appellativo in siciliano \u00e8 proprio quello di &#8220;cucuzza longa&#8221;) e stretta come diametro, in parte pu\u00f2 essere aggiunta alla minestra di tenerumi dopo averla spellata e tagliata a tocchetti, in quel caso avremo la minestra di &#8220;tinniruma e cucuzza longa&#8221;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11859\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/29\/minestra-tenerumi-un-classico-della-tradizione-siciliana\/image-5041\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?fit=1121%2C1899&amp;ssl=1\" data-orig-size=\"1121,1899\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?fit=177%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?fit=604%2C1024&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11859\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260-604x1024.jpeg?resize=295%2C500\" alt=\"\" width=\"295\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?resize=604%2C1024&amp;ssl=1 604w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?resize=177%2C300&amp;ssl=1 177w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?resize=768%2C1301&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-260.jpeg?w=1121&amp;ssl=1 1121w\" sizes=\"(max-width: 295px) 100vw, 295px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Nonostante sia una minestra, \u00e8 una pasta estiva che ha molte propriet\u00e0 &#8220;rinfrescanti&#8221; per il contenuto di sali minerali e vitamine, questo perch\u00e9 l&#8217;acqua di bollitura dei tenerumi non viene gettata ma anzi viene usata per cuocervi dentro la pasta che ne assorbir\u00e0 tutte le propriet\u00e0 oltre che il gusto. I tenerumi in Sicilia vengono venduti a mazzi, quest&#8217;ultimi, secondo la &#8220;generosit\u00e0&#8221; del contadino, possono essere pi\u00f9 o meno grandi, generalmente un mazzo di tenerumi \u00e8 sufficiente come quantit\u00e0 per 2 persone e contiene circa 7-8 cime di tenerumi, in ogni cima ci saranno circa una decina di foglie di tenerumi.<\/p>\n<h3 style=\"text-align: center;\"><strong>Minestra di tenerumi<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"11860\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/07\/29\/minestra-tenerumi-un-classico-della-tradizione-siciliana\/image-5042\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?fit=1440%2C1432&amp;ssl=1\" data-orig-size=\"1440,1432\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?fit=300%2C298&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?fit=640%2C636&amp;ssl=1\" class=\"myFoto aligncenter wp-image-11860 size-large\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261-1024x1018.jpeg?resize=640%2C636\" alt=\"\" width=\"640\" height=\"636\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?resize=1024%2C1018&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?resize=300%2C298&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?resize=768%2C764&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?w=1440&amp;ssl=1 1440w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/07\/image-261.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Ingredienti per 4 persone:<\/strong><\/h3>\n<p>2 mazzi di tenerumi<br \/>\n4-5 pomodori maturi<br \/>\n200 gr di spaghetti spezzati<br \/>\n2-3 spicchi di aglio<br \/>\nBasilico fresco<br \/>\nOlio extravergine di oliva q.b.<br \/>\nSale q.b.<br \/>\n1\/2 zucchina lagenaria (facoltativo)<br \/>\nPeperoncino (facoltativo)<br \/>\nCaciocavallo a dadolini o ricotta salata da grattugiare (facoltativo)<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Pulire i mazzi di tenerumi prendendo le foglie pi\u00f9 integre, le infiorescenze e le piccole zucchinette che si possono trovare nelle cime, lavarli molto bene e metterli a cuocere in acqua bollente. Nel caso in cui voleste fare la versione con anche la zucchina, pelatela, tagliatela a pezzi e mettetela a cuocere nella stessa acqua, prima rispetto ai tenerumi (se usate le foglioline pi\u00f9 tenere dei tenerumi basteranno una decina di minuti). La quantit\u00e0 di acqua deve essere sufficiente per consentire oltre alla cottura delle foglie, anche la cottura della pasta e lasciarne un po&#8217; per avere la consistenza di una minestra (la quantit\u00e0 di brodo la decidete voi a gusto, c&#8217;\u00e8 chi la ama pi\u00f9 brodosa e chi no). Nel frattempo sbollentate velocemente i pomodori, pelateli e tagliateli a pezzetti dentro un tegamino dove avrete aggiunto dell&#8217;olio extravergine di oliva, l&#8217;aglio pelato e tagliato a met\u00e0 (in modo poi da poterlo togliere facilmente) e il sale e fate cuocere facendolo restringere (il pomodoro rilascer\u00e0 l&#8217;acqua). Una volta pronto il pomodoro, togliere l&#8217;aglio, versarlo dentro i tenerumi, regolare di sale e versare (noi in siciliano diciamo &#8220;calare&#8221;) la pasta dentro. Non preoccupatevi che siano solo 50 gr a persona, la presenza del brodo e dei tenerumi ne far\u00e0 risultare un piatto abbondante, a maggior ragione poi se decidete di aggiungere anche la zucchina a pezzi.<\/p>\n<p>Servire con un filo di olio extravergine di oliva a crudo aggiunto direttamente nel piatto e delle foglioline di basilico fresco, a vostro gusto potrete aggiungere anche del peperoncino grattugiato, dei pezzetti di caciocavallo fresco o una spolverata di ricotta salata grattugiata sopra.<\/p>\n<p>Una curiosit\u00e0: per chi ama le avventure del commissario Montalbano, sapr\u00e0 che questa \u00e8 una delle sue paste preferite.<\/p>\n<h3><strong>(Ricetta di Tiziana Perna)<\/strong><\/h3>\n<figure id=\"attachment_3630\" aria-describedby=\"caption-attachment-3630\" style=\"width: 197px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-700\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?fit=356%2C543&amp;ssl=1\" data-orig-size=\"356,543\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?fit=197%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?fit=356%2C543&amp;ssl=1\" class=\"myFoto wp-image-3630 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144-197x300.jpeg?resize=197%2C300\" alt=\"\" width=\"197\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?resize=197%2C300&amp;ssl=1 197w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?w=356&amp;ssl=1 356w\" sizes=\"(max-width: 197px) 100vw, 197px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-3630\" class=\"wp-caption-text\">Tiziana Perna<\/figcaption><\/figure>\n<h3><strong>Guarda anche:<\/strong><\/h3>\n<p><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\"><strong><span style=\"color: #0000ff;\">Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle<\/span><\/strong><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>La minestra con i tenerumi (tinniruma in siciliano) \u00e8 una pasta tipica siciliana prettamente estiva, viene fatte con le foglie pi\u00f9 tenere (le cime) della pianta della zucchina Lagenaria, dette [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":11861,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[118,438],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - 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