Sunday, August 10, 2008

Squash runners soup

We went to the Union Square Greenmarket yesterday. We got so much stuff that I had to strap some vegetables to my new bike bag.

We got lots of corn (I went back later in the day for even more), wild spinach, chioggia beets, dandelion greens, fairy tail eggplant (what I used to think were called Japanese eggplant), a mix of tomatoes, and something called squash runners.

I'd never heard of squash runners before, but I figured that I could just look it up when I got home (we got hooked up with internet that day) and try to make something with them.

If you google "squash runners" you get a bunch of squash websites, as in the racquet sport. The food sites that you get are not terribly helpful either. Somehow, I found this recipe from a new Italian blogger which I had Google translate for me. The translation was not perfect, but I think I got the gist of what was going on. It was the only recipe I could find. On the entire internet.

The dish is called pasta con i tenerumi, and it's a soup. I think tenerumi are zucchini runners, but I was going to take what I could get. I don't know the Italian name for squash runners.

Anyway, what I made turned out nicely.

I used the leaves and runners in the soup. I boiled some bottled water in a stockpot, added the squash leaves and runners, added some halved cherry tomatoes and other tomatoes (from the market), some roughly chopped garlic, salt, and let cook for about 10 minutes. Then I added maybe 0.2 lbs of broken spaghetti and cooked until the pasta was good to eat. I ladled out the soup and poured some olive oil on top. We had some old bread, so I toasted that up and it worked as a nice crouton.

The tomatoes added just the right amount of acidity to the soup. Mabel said that the runners were fun to eat. This is such a simple soup, but it was so well balanced and good. It embodies one of the many things I love about Italian food.


giusy said...

Hallo dear,
i hope you'll come back on my blog.
Thanks for the comment.
Ciao Giusy

David said...

Thanks again for the recipe, Giusy. It really is the best recipe on the internet (at least for tenerumi). I'm looking forward to reading more of your blog!

tomtileman said...

Good Day,
Thought as a Sicilian I must give you a tip to the tenerumi (tender ends) soup. Try heating the olive oil adding garlic to that with very low heat to sweat the oil out of the garlic DONOT brown the garlic. Then add the chopped tomatoes to the oil & garlic. When it starts to boil put the tererumi and salt (optional) stir until the wilted and boiling. Boil 3 to 5 mins. Then add the water boil 20 mins add pasta. The cucuzza squash tender ends are all I use. I also use this method for other vegetable soups like cauliflower. Just replace tenerumi with chopped cauliflower. I also Freeze this mix prior to adding the water as a concentrate awesome in February.

David said...

Hi tomtileman, Thanks for the tip. I'll give your method a try once the tenerumi is back in season.