KATHY'S CUCUZZA RECIPE
1lb loose Italian Sausage (cooked & reserved)2 tsp. freshly ground black pepper
2 tsp sea salt20 oz. Cucuzza, 1 Medium Squash or part of a larger one, peeled with a carrot peeler and cut into 3/4-inch cubes1 Lb. ripe tomatoes, cored and chopped (& a 14-oz. can of chopped tomatoes, including juice)2 Baking potatoes, peeled,then cut into 1/2-inch cubes
4-6 carrots (peeled chopped rustica)
3 ribs celery
6 banana peppers
2 bell peppers
1 onion diced1/2 Cup chopped Italian parsley 8-10 snipped fresh basil leaves
1-2 branches Oregano
1-2 branches Rosemary
1-2 branches Thyme
1 can vegetable broth
Cook Sausage and Reserve
saute veggies in olive oil, when they start to get tender, add sausage and canned tomatoes with juice and broth to cover. Simmer on med heat 1.5-2 hrs
garnish
with Grated Romano Cheese
Serve
with Italian Bread
YUM! girl I am as fat as a puppy dog, right now. I know I would be knock knocking on your door. How do you and Greg stay so fit looking, with the kinds of cooking delights coming out of your kitchen?
ReplyDeleteI've got this on the stove now, with a very few alterations. I added 1 bunch of sliced green onions, 2 heaping Tbsp of minced garlic, didn't have banana peppers so left them out, and used 2 cans of diced tomatoes. Also adding 1 can of drained corn and frozen peas. Instead of the sausage I'm using stew meat, cut into 1/2 dice, seared and cooked down in the stew. Using homemade beef broth and I'll add more carrots and potatoes to finish off the cooking. Serving over Ziti or Elbows. Can't Wait - will let you know how it turns out, but it smells wonderful!
ReplyDeleteThis is my first time cooking Cuccuza, which I grew in my garden. I also plan to use some to make a casserole similar to my eggplant casserole. I leave out the carrots, peas, potatoes and stock. Add toasted breadcrumbs until mixture is tight, Mozzarella & Parmigiana Reggiano and pour into casserole. Top with more Mozzarella and bake 350F until hot and bubbly.