Grape Gourmet – Cucina Dello Zio

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Pasta alla Anna Maria

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Pasta alla Anna Maria
Pasta dedicated to my cousin Annmarie (Cugina Annmarie)
by James Belardo

This recipe is a tribute to my cousin Annmarie, it’s roughly based on the classic Sicilian dish Pasta alla Norma but uses cucuzza instead of eggplant. Cucuzza is a ‘common’ vegetable from Sicily and a favorite with Italian-Americans of Sicilian and Calabrian origins. It has also become a symbol of our humble Italian heritage, This was one of the reasons I have created this to honor my cousin Annmarie. Annmarie was one of the strongest women that I have ever known and a great influence (the women in our family are extremely strong willed). I miss her greatly as does anyone who knew her.

Ingredients
1 Cucuzza Squash (peeled and sliced into half circles)
6 skinned fresh plum tomatoes
1 can plum tomatoes
2-3 cloves garlic
1/2 large onion
juice from 1/2 lemon
1/2 cup chopped fresh basil
2-3 bay leaves
1 cup white wine (pinot grigio)
extra virgin olive oil
salt and pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) (optional)
Ricotta Salata

Pasta (recommended)
Farfalle

Directions
1. Toss sliced cucuzza with olive oil and grill on the BBQ or in oven, set aside.

2. Sauté onions, garlic and Peperoncino (optional) in olive oil.

3. Add fresh choped plum tomatoes.

4. Add 1 cup of white wine

5. Add the hand crushed canned tomatoes

6. add the lemon juice

7. Add pecorino Romano cheese

8. Add Basil

9. Add salt and pepper to taste, let simmer

10. Top pasta with ricotta salata

Serve with Ricotta Salata sprinkled on top.

A good complimentary salad would be Blood Orange and Fennel Salad with olive oil and white balsamic dressing,

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

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Written by Zio James

June 15, 2015 at 6:34 PM

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