Pasta Chi Tinnirumi or Pasta con i Tenerumi (in Italian)

Pasta Chi Tinnirumi or Pasta con i Tenerumi (in Italian) is a Sicilian culinary secret well worth discovering. What started as a "peasant dish" has now become an iconic Sicilian dish during the summer months.

In reality, it’s a soup, usually eaten in during July and August when the cucuzza is in season. (Yes, it is traditionally eaten hot, though many prefer a cold version because of the summer heat.) So why would you eat a bowl of hot soup on a raging summer day you ask? The concept is simple, as you eat the hot soupo, your body temperature rises making the air around you feels cooler than it really is. A genius concept if you ask me when your faced with those hot Sicilian Summer days!

What are tinnirumi? In Sicilian dialect it refers to the sprouts and tender leaves of the cucuzza or zucchina lunga which is a traditional Sicilian long green zucchini. Relatively tasteless, they are the subject of a Sicilian proverb:Falla come vuoi, sempre cucuzza è.  (However you cook it, it’s still just squash!)

Enjoy this video of my fathers version of Pasta Chi Tinnirumi!

Fabrizia Limoncello Ricotta Cheesecake

When life gives you limoncello, make this easy and delicious ricotta cheesecake! My obsession for anything with lemons or limoncello is no secret so naturally im obsessed with this cheesecake and I think you will too! Check out my dads recipe in this video!

Ingredients

• 2 cups ricotta cheese well drained

• 4 eggs

• 4 tablespoons sugar granulated

• 4 tablespoons limoncello creamy or not

• lemon zest from 1 lemon

Instructions

• Preheat the oven to 350℉ (175°C) .

• Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.

• In a mixing bowl, whip the ricotta until creamy.

• Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.

• Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.

• Add the lemon zest and the limoncello. Beat until smooth.

• Pour batter into greased 8 x 8 pan.

• Bake for 30-35 minutes until light golden, firm and set.

• Allow to cool before serving or can be refrigerated and served the next day.

• If desired, garnish with powdered sugar, small berries, mint leaves and drizzle with extra limoncello.

Pasta con carciofi alla romana