I am just back from Sicily where I intend to finish my days, that is if I find the right plot with gorgeous views that will not one day disappear if someone builds in front of me. Anyhow, the prospect of this happening is still some way off and until then, I have the ideal spot where I can live the life I eventually intend for myself, a delightful casetta with the most amazing views on Mary Taylor Simeti‘s organic farm — those who follow me on instagram will have recently seen my daily pictures of stunning sunrise and sunset. It was tenerumi season when I was there and as Mary was describing the pasta she makes with them, I asked her if she would make me some and her being the most wonderful friend, she agreed. We went into the fields to pick some. To be more accurate it was Mary who did the picking. I am hopeless at these things. Too urban I guess. Anyway, tenerumi are the green leaves of the Sicilian cucuzza, a kind of courgettes or a gourd or a squash depending on who translates it — I am almost certain it is the same as Lebanese qara’, which is also in season now and which we pick young and stuff like courgettes and aubergines and finish with a lemony ‘pesto’ made with garlic, dried mint and lemon juice. Mary picked the tenerumi young and tender with some having baby cucuzza attached to them to add a little more texture to the sauce. Here she is below picking what we need for the pasta then showing me her harvest.
I resisted instagram for years but finally gave in last week and since then, I have been having fun taking pictures and trying out the different filters. They must have improved them from when they launched as I remember not liking the effects then whereas I do now although not all. In any case, today I thought I would post a recipe in pictures and as I was looking back at the pictures, I thought why not post the recipe here. So here it is together with the instagrammed pictures. When I bought the baby carrots, I had intended to cook them like I often do new potatoes in olive oil with saffron and parsley but as I was looking through my Moroccan recipes, I came across one for sweet potatoes with cumin, ginger and paprika and coriander and I decided to go with that substituting my baby carrots for the sweet potatoes.