Italian Cucuzza Stew Food
CUCUZZA STEW
This was my mother's and grandmother's recipe for using Cucuzza. It contains no meat but I sometimes add good Italian Sausages. Another good addition is wide green beans. This will serve 4 or 2 hungry Italians!
Provided by Chef Ro 2
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper.
- Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard.
- Serve with a fresh crusty bread.
Nutrition Facts : Calories 314.9, Fat 21.5, SaturatedFat 4.3, Cholesterol 317.2, Sodium 539.7, Carbohydrate 20.6, Fiber 4.7, Sugar 11.7, Protein 12.7
ITALIAN CUCUZZA STEW
I grew up with this recipe. My grandmother would sometimes cook hers without the ground meat and would add a handful of fettucini to the pot.
Provided by Ntune2food
Categories Stew
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground beef in a skillet, drain and set aside.
- In a large dutch oven, add the olive oil and sauté the onion, celery, carrot, and garlic for about 4-5 minutes, or until the onions are translucent.
- Add the ground beef to the pot along with the can of whole tomatoes, add the cucuzza, and the rest of the ingredients. Bring to a boil and simmer, uncovered for around 45 minutes or until the squash is cooked.
Nutrition Facts : Calories 135.3, Fat 6.2, SaturatedFat 2.1, Cholesterol 29.5, Sodium 60.6, Carbohydrate 9.9, Fiber 2, Sugar 4, Protein 10.8
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