Carmelo's Simple Stew
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Peel the Cucuzza with a potato peeler, cut it into rounds and then quarter these rounds. (About 4 cups of cut Cucuzza. If it’s more that 4 cups, increase the onion, garlic and tomato sauce.)
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Chop one medium sized onion and sauté it in a sauce pan.
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Add crushed garlic and sauté an additional minute.
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Add cut Cucuzza and sauté for a few minutes.
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Add a 15 oz. can of plain tomato sauce.
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Cook until the Cucuzza is tender, about 20-30 minutes.
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Season with salt and pepper, serve over your favorite pasta.
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Top off with a little Reggiano.
Enjoy!
