A Very Basic Cucuzza Recipe

By Laura Guccione

2 quarts water

1 teaspoon salt

3 cups cucuzza

Salt to season

1 tablespoon good olive oil

2 generous tablespoons pecorino (or Parmesan) (optional)

This recipe works best with smaller cucuzza or the neck of a larger one.

First, boil some slightly salted water, about 2 quarts. Peel the cucuzza either with a paring knife

or a vegetable peeler. Cut the cucuzza into quarter inch thick coins until you have about 3 cups.

If the squash is bigger, cut the coin shaped pieces in half.

Place cucuzza pieces in the water and boil for a half hour or until soft. Drain and season with

olive oil and salt. After plating add some freshly grated pecorino cheese.

This simple dish could be served as an antipasto or as a sauce over the pasta of your choice.

Serves 2.