Stewed Tomatoes And Cucuzza Recipes

ITALIAN CUCUZZA STEW

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.

STEWED TOMATOES AND CUCUZZA

Steps:

• Heat oil in skillet and add onions and garlic.
• Saute until onions are tender (but do not brown).
• Add tomatoes and tomato sauce.
• Bring to a boil, then reduce heat and simmer 2 minutes.
• Add diced cucuzza, basil, salt and pepper.
• Simmer an additional 20-30 minutes, until cucuzza is tender.
• Add Parmesan cheese before serving, if desired.

CUCUZZA STEW

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.