Wednesday, September 4, 2013

Cucuzza!!! Gagootza!!!

What an amazing sturdy squash/gourd plant the Cucuzza is!  
How do I love thee, let me count the ways to eat thee!
First, it must be cooked in  Red Gravy. 
Instructions on how to prepare Cucuzza below.
Next, I love it added to soup, a Mexican Vegetable Beef soup!  Recipe on my next post!
The best quality about the Cucuzza is the size, you get so much in one squash! 
 Next best quality is it's sturdiness. 
 When cooked, the squash really holds up, becomes translucent and tender, but doesn't dissolve into mush like, yellow squash or zucchini might do.
Cucuzza can be as long as a yard stick~

Cucuzza in Red Gravy
Peel the dark outer skin off first.  I use a veggie peeler, as used for cucumbers and carrots, etc...
Cut in half lengthwise, then into 1 to 2 inch slices.  The seeds should be tender, almost invisible and not need to be scooped out.  If they are large and tough, then defiantly scoop them out.
I recommend you cook your favorite recipe for tomato sauce, as you would for a Daube and sauce, or spaghetti sauce, and add the Cucuzza last, cooking until translucent and tender.
 Lastly, I don't think I needed to tell you this, but the Cucuzza is Italian!!!