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Post by tom 🕊 on Jul 14, 2019 18:07:02 GMT -5
1/2 of a 39 inch cucuzza, peeled and cut into coins
1 diced clove of elephant garlic
1/8 cup chopped fresh oregano, sprinkle of cayenne
2 tablespoon olive oil plus the seasoned oil from the last cooking
Add cucuzza and garlic to oil in a heated skillet. Cook on medium heat in a covered skillet until the cucuzza shows some translucence. Stir several times. Near the end of cooking, add oregano and sprinkle with cayenne. May be topped with cheese once the burner is off. Don't overcook. Goes well with sliced tomatoes and cucumber. That was supper. I'll cook it again.
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Post by tom 🕊 on Jul 15, 2019 15:06:34 GMT -5
Cucuzza on a dark countertop. It's curved because it touched the ground. They are very good at hiding.  |
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Post by desertwoman on Jul 15, 2019 15:18:31 GMT -5
I've not heard of it before this. Is it in the squash family? tom 🕊, Looks to be a couple of feet long?! |
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Post by tom 🕊 on Jul 15, 2019 15:52:27 GMT -5
Is it in the squash family? It's in the gourd family and has been grown and eaten in southern Italy for at least two thousand years. Originally from east Africa, I've read. Italians do not carefully distinguish between gourd and squash. When the American squash was introduced into Italy, the name of the gourd was applied to the squash, so cucuzza for both, so I understand, but in Mafia movies, 'cucuzza' (googootz) is always the gourd and usually a term of endearment. It's a south Italian soul food, and there are many Italian-American websites singing its praise. Mine is about four feet long, I think. If I had it with me, I'd measure. Here is what can be found in Palermo now. www.palermostreetfood.com/blog/2018/-cucuzza-longa-zucchineMine is whiter and thicker than these. |
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Post by tom 🕊 on Jul 15, 2019 17:33:45 GMT -5
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Post by tom 🕊 on Jul 25, 2019 9:44:33 GMT -5
According to Sicilian folklore, eating cucuzza cleanses the stomach, eases the digestion, clears up the skin, is good for diabetics (that one is true), strengthens internal systems, reduces blood pressure, and takes care of just about any other ailment one might have. I decided to test this notion by having a serving of cucuzza with each meal for ten days. That's thirty serving of cucuzza. I am now on day nine and have a refrigerator stocked with cucuzza, so may go for twenty or thirty. I do feel better in spite of various misfortunes, but that may be placebo. I've no way to accurately determine vital signs. It's a fun thing to do, though.
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Post by tom 🕊 on Jul 25, 2019 10:05:52 GMT -5
Storing cucuzza in the refrigerator: They are too long to fit into the refrigerator. Cut them in half or in thirds, and cover the cut ends with sandwich bags. I am dull enough that it took me years to conceive this method. Contrary to internet advice, cucuzza does not keep well in the refrigerator for weeks. I don't want it refrigerated for more than a week. Blanched, it freezes well for use in winter soups.
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Post by SpringRain on Jul 25, 2019 12:39:43 GMT -5
ON first view, I wondered why you had a snake on your table!
How does it hold up when cooking? More like a zucchini, I'm guessing? I'm also wondering if it can be used raw in a salad.
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Post by tom 🕊 on Jul 25, 2019 13:00:56 GMT -5
How does it hold up when cooking? More like a zucchini, I'm guessing? I'm also wondering if it can be used raw in a salad. It holds up well when cooking -- better than a squash. Yes, much like a zucchini, thus the same name for both. I have not used it raw in a salad. It is a summer vegetable that matures when the usual salad vegetables have finished. |
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