Instructions

THE CUCUZZA

1. Rinse the cucuzza with cold water and drain and pat dry with a kitchen towel.

2. Cut off the stem and cut the zucchini in 3 or 4 pieces.

3. Carefully remove the skin with a sharp knife or with a potato peeler and cut each piece lengthwise into 4 wedges, then cut each section into 1 inch piece.

4. Set on the side.

THE ASSEMBLY

1. In a 5 ½ quart sauté pan, over medium heat, place 4 tablespoons of oil and the diced onions. Cook for a few minutes then add the potatoes and the tomato and continue cooking for an additional 3 minutes.

2. Add the cucuzza, salt and pepper to taste, cover with a tight lid and simmer for 25 minutes, or until the cucuzza is tender but firm. Add and mix in the fresh basil and transfer to a bowl.

3. Serve with crusty Italian bread and pepperoncino on the side.

NOTE:

To make the “in bianco” version mix all ingredients in a pot, except for the tomato. Add a ¼ of a cup of water and cover with a tight lid; simmer for 25 minutes, or until the cucuzza is tender but firm.

To make pasta with cucuzza use either version of those preparations. For 6 persons, cook separately ½ lb. of broken spaghetti for 5 minutes; reserve the cooking water. Mix the prepared pasta with the cooked cucuzza, add some of the reserved cooking water to obtain the desired consistency and finish cooking until the pasta is “al dente” or to your taste. Drizzle the pasta and cucuzza with some olive oil and serve with grated pecorino cheese on the side.