Father Sal's Tenerumi Soup

Name: Father Sal's Tenerumi Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 serving(s)
Ingredients: 4 cups spinach; 2 tablespoons extra virgin olive oil; 1 small yellow onion, peeled and chopped; 3 medium garlic cloves, peeled and chopped; 3 medium tomatoes, peeled, seeded, and chopped; salt & freshly ground black pepper; 3/4 lb spaghettini, broken into pieces; 1 large piece parmigiano-reggiano cheese

Submitted by Phil Franco

"Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but a good soup can be made in the same spirit with dandelion greens and spinach."

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Ready In:: 45mins
Ingredients:: 8
Serves:: 3

ingredients

4 cups spinach
2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and chopped
3 medium garlic cloves, peeled and chopped
3 medium tomatoes, peeled, seeded, and chopped
salt & freshly ground black pepper
³⁄₄ lb spaghettini, broken into pieces
1 large piece parmigiano-reggiano cheese

directions

1. Put tenerumi with water still clinging to the leaves into a medium nonreactive pot. Cover and cook over medium heat, stirring occasionally, until leaves have wilted, about 10 minutes. Transfer tenerumi to a bowl and set aside. Wipe pot dry with paper towels and return to medium-low heat.
2. Heat oil in the same pot, then add onions and cook, stirring often, until fragrant, about 1 minute. Add garlic and continue to cook and stir for about 30 seconds. Add reserved tenerumi, tomatoes, and 15 cups water and season to taste with salt and pepper. Increase heat to medium-high, bring soup to a boil, and add spaghettini.
3. Reduce heat to medium and simmer soup until pasta is tender, about 15 minutes. Adjust seasonings and serve with parmigiano-reggiano for grating at the table.

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RECIPE SUBMITTED BY

Phil Franco

holland, PA

Hi!! <table> <tr><td></table> <img src='http://www.recipezaar.com/members/home/58382/Phil%20Franco.jpg'></td><td> Updated January, 2008. I worked for the Navy for 38 years prior to my present job as a research engineer with Penn State University. I'm originally from Long Island. I met my wife, Grace Mastellone, when I was 16 and she was 13. We've been married since 1963 and we've been living in Pennsylvania since 1974. We have two married sons and 5 grand children. We enjoy eating out at Italian restaurants as well as Applebees.</td></tr></table> <embed type=application/x-shockwave-flash wmode=transparent src=http://w141.photobucket.com/pbwidget.swf?pbwurl=http://w141.photobucket.com/albums/r78/philfranco/1166725960.pbw height=480 width=600> VENICE <embed src=http://www.youtube.com/v/lTOy32KzG0E type=application/x-shockwave-flash wmode=transparent width=525 height=450></embed> We have two sons, Philip and Joseph. <img src='http://www.recipezaar.com/members/home/58382/boysnew.jpg'> Our son Joe is a professional body builder. His website is <a href=http://www.Fitfranco.com>www.FitFranco.com</a> <img src='http://www.recipezaar.com/members/home/58382/Joe.jpg'> <embed src=http://www.youtube.com/v/curTOTUJVOs&rel=1 type=application/x-shockwave-flash wmode=transparent width=425 height=355></embed> More Body Building pictures of <a href=http://franco_j.tripod.com/2006joecontest.html>Joe</a>Joe won this <a href=http://www.bodybuilding.com/fun/2006ocbgoldtri.htm>contest</a> Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss. This <a href=http://www.glycemicindex.com/>free GI database</a> can be used to find the GI value of your favorite carbohydrate foods that have been tested over the past 25 years from all around the world. You can also check the glycemic load (GL) and grams of carbohydrate per serving. We also have 5 grandchildren. A picture of Phil and Tricia's three boys: <img src='http://www.recipezaar.com/members/home/58382/grandsonsnew.jpg'> Philip at a Giants game: <img src='http://www.recipezaar.com/members/home/58382/Phil.jpg'> Lucas and Angelina were 3 in March of 2006. This is their picture: <img src='http://www.recipezaar.com/members/home/58382/cousinsnew.jpg'> Anthony in is the youngest of the grandkids. He was born on 1-11-06. This is his picture: <img src='http://www.recipezaar.com/members/home/58382/Anthonynew.jpg'> Anthony's Baptism: A picture of my Mom, my wife Grace, Anthony and my sister, Marianne. <img src='http://www.recipezaar.com/members/home/58382/baptismnew.jpg'> This is a picture of Mom and Pop. He died in December of 2005 at the age of 94. We miss him dearly. He also liked to cook. <img src='http://www.recipezaar.com/members/home/58382/mom_popnew.jpg'> I have a collection of several Italian cookbooks and I enjoy cooking with my wife. In the past five years we've visited Italy 4 times and each time I come back several pounds heavier. The thing that bothers me most are nuisance telephone calls, especially at dinner time. One of my favorite foods is pizza and in particular <li><a href=http://www.recipezaar.com/mycookbook/book/62122>Pizza Rustica!!!</a></li> which we usually make for Easter. I enjoy spending a quiet evening at a local restaurant with my wife. We also get pleasure with our grandkids at our beach house in Ocean City, New Jersey. We have part of the first floor in this triplex. <img src='http://www.recipezaar.com/members/home/58382/condonew.jpg'> That's our family in Ocean City,NJ in 2002. Since then we've added three grandchildren. <img src='http://www.recipezaar.com/members/home/58382/Familynew.jpg'></td></tr></table>

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