Cucuzza

 A Very Basic Cucuzza Recipe

By Laura Guccione


Serves: 2


Ingredients

  • 2 quarts water

  • 1 teaspoon salt

  • 3 cups cucuzza

  • Salt to season

  • 1 tablespoon good olive oil

  • 2 generous tablespoons pecorino (or Parmesan) (optional)


Directions

  • This recipe works best with smaller cucuzza or the neck of a larger one.

  • First, boil some slightly salted water, about 2 quarts. Peel the cucuzza either with a paring knife or a vegetable peeler. Cut the cucuzza into quarter inch thick coins until you have about 3 cups. If the squash is bigger, cut the coin shaped pieces in half.

  • Place cucuzza pieces in the water and boil for a half hour or until soft. Drain and season with olive oil and salt. After plating add some freshly grated pecorino cheese.

  • This simple dish could be served as an antipasto or as a sauce over the pasta of your choice

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