To Fry:
Peel squash and cut into French fry potato
shapes.
Dip into mixture of beaten egg and milk and roll in mixture of fish
fry and flour.
Fry until golden brown, being careful not to over cook.
To Stew:
Peel approximately 2 pounds of Cucuzza squash
and dice into 1/2 inch cubes.
In oiled skillet , combine small chopped
onions, 1 clove chopped garlic, sauté 2 minutes.
Add 15 ounces of
can stewed tomatoes and summer 4 minutes.
Add Cucuzza squash and cook
till tender. (approximately 30 min.).
Season to taste. Serve plain over
thin spaghetti.
Tastes great with meat too!
To Stuff:
Cut length wise in middle and scoop out seeds and center
of squash.
Fill with your favorite meat and rice stuffing.
Top
with stewed tomatoes and season to taste.
Bake in covered casserole approximately
45 min.
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Pasta con Cucuzza e Fave Printer Friendly - Click here |
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| Ingredients:
1 onion 3 cloves garlic 3 Tenerumi (Tips of cucuzza vines, (optional)) (Now Available!) 1 Medium Cucuzza (Pealed) 1/2 cup water 1 cup Fava beans (or Frozen baby limas) 1 can Italian tomato sauce, or fresh tomato sauce. Fresh Basil Salt & Fresh Ground Pepper 1/2 cup olive oil Large Tubettini Pasta Grated Romano Cheese (Pecorino) Chop up one onion, put in a large pot with olive oil & simmer for 10 min. Add 3 cloves of chopped garlic, & Fava beans. Chop up Tenerumi, add to pot (optional) Cut pealed Cucuzza into cubes, add to pot. Add Italian tomato (or fresh) sauce, and chopped fresh Basil to taste. Salt & Fresh Ground Pepper to taste. Add 1/2 cup of water, stir & boil for 10 min. In separate pot, cook the Large Tubettini pasta (or favorite).. Save a little water from pasta if needed to add to sauce. Add cooked pasta to sauce & vegetables, boil additional 10 - 12 mins. When serving -- Add more fresh Basil, a few drops of olive oil, stir. Finish with grated Pecorino Romano cheese on top. Serve with warm Italian bread. Enjoy. |
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Cucuzza Recipe Book
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