Sicilian Cucuzza Recipe
This Sicilian cucuzza recipe combines a few fresh ingredients: cucuzza squash, onion, potatoes, tomatoes and fresh basil with pasta tossed in at the end of cooking to create the perfect end of summer meal!
Servings 4 servings
Calories 408kcal
Ingredients
- 900 gram cucuzza squash
- 400 grams tomatoes
- pepperoncino (red pepper flakes) optional
- 400 grams potatoes 4 small
- 3 tbsp. olive oil plus extra for drizzling at the end
- 1 small onion
- salt to taste
- 150 grams short pasta such as shells, tubettini or macaroni
- handful fresh basil leaves chopped
- grated Parmigiano or Pecorino Romano cheese for serving
Instructions
Prepare the cucuzza
- Trim off both ends of the cucuzza and use a vegetable peeler to remove the outer skin.
- Cut into smaller length (3 or 4 pieces depending on the length of your cucuzza) to make it easier to handle.
- Cut in half and use a spoon to scrape out the seeds in the center of the squash.
- Cut each piece in half lengthwise and chop into half moon shaped slices.
Prepare the remaining ingredients
- Dice the onion.
- Roughly chop the tomato. I left the skin on but if you prefer you may remove it. Score the flesh with a sharp knife. Drop the tomato into a pot of boiling water for 1 minute. Let cool and peel off the skin.
- Peel and cut the potatoes into cubes.
Prepare the soup
- Heat olive oil in a large skillet or sauce pan.
- Sauté onion for 3 minutes.
- Stir in the chopped tomatoes, pepperoncino (if using) and a pinch of salt. Cook, stirring for 2 minutes.
- Add the cucuzza, potatoes and a pinch of salt. Cook, stirring, for 3 minutes
- Stir in 1 cup of water. Bring to a boil, then lower to a simmer, cover and cook for 40 minutes or until the potatoes are fork tender.
- Uncover, adjust seasoning if needed, and let simmer an additional 10 minutes to thicken the sauce.
- Meanwhile, bring a pot of water to a boil and cook the pasta until al dente. Drain and add to the cucuzza.
- Add fresh basil, drizzle with a little olive oil and serve hot with grated cheese at the table.
Notes
Substitutions and Variations
-If you don't have access to fresh tomatoes, replace with canned diced tomatoes.
-Use any short or medium length pasta of your choice.
-Another pasta alternative, often used by my mother, is spaghetti broken into smaller pieces.
-Fresh basil is the traditional herb used in this dish, however fresh parsley or dry oregano would work well. Storage Keep leftovers refrigerated for up to 3 days. Can cucuzza be frozen? Yes, cucuzza does freeze well. Blanch sliced cucuzza for 1 minute and place in freezer bags. Keep frozen for up to 12 months.
-Use any short or medium length pasta of your choice.
-Another pasta alternative, often used by my mother, is spaghetti broken into smaller pieces.
-Fresh basil is the traditional herb used in this dish, however fresh parsley or dry oregano would work well. Storage Keep leftovers refrigerated for up to 3 days. Can cucuzza be frozen? Yes, cucuzza does freeze well. Blanch sliced cucuzza for 1 minute and place in freezer bags. Keep frozen for up to 12 months.
Nutrition
Calories: 408kcal | Carbohydrates: 59g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 19mg | Potassium: 1357mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1285IU | Vitamin C: 73mg | Calcium: 68mg | Iron: 2mg