Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Cucuzza and Potatoes

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Cucuzza and Potatoes
Cucuzza e Patate
by James Belardo

When I was a young boy growing up in Brooklyn (NYC), many of our neighbors grew a summer squash originally from Sicily, the cucuzza. The cucuzza (cucuzza longa) can grow up-to 6-feet long, it’s pretty incredible. I never thought that such a plant could have such a profound impact. Somehow, this ubiquitous plant (at least in our neighborhood) would come to symbolize a good part of my childhood.

I’m not a great gardener but do have some land to give ‘er ago, I try, year after year and can only nurture one or two ‘fruit.’ Every year we ‘attempt’ to grow cucuzza, some years are better than others but this year we had a reasonable crop. Having an abundance of this vegetable created a challenge, we had to come up with different ways to prepare it.

Ingredients
3-4 pounds cucuzza squash, peeled, deseeded and cut
2-3 lbs potatoes, cut and parboiled
2-3 carrots, sliced
2-3 cloves garlic, diced
1 small red onions, cut
1 cup dry white wine (Pinot Grigio)
4-6 tbsp olive oil
fresh flat leaf parsley
salt and pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) – optional

Directions
1. Using a large dutch oven or sauce pan, pre-heat 3-4 tablespoons of olive oil. Add onions and when they begin to turn a bit translucent, add the diced garlic and Peperoncino Fiocchi (hot pepper flakes) (optional).

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2. Once the garlic ‘begins’ to soften, add the cut cucuzza.

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3. When the cucuzza has cooked and softened, add the cup of white wine, let come to a simmer.

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4. When the white wine has been simmering a few minutes add the sliced carrots

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5. As the carrots soften, season with salt and pepper (to taste).

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6. Fold in the parboiled potatoes and chopped flat-leaf parsley and you’re done.

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Enjoy!

The Grape Gourmet
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Written by Zio James

October 5, 2020 at 12:34 PM

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