Carmelo's Simple Stew

  • 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.)
  • Chop one medium sized onion and sauté it in a sauce pan.
  • Add crushed garlic and sauté an additional minute.
  • Add cut Cucuzza and sauté for a few minutes.
  • Add a 15 oz. can of plain tomato sauce.
  • Cook until the Cucuzza is tender, about 20-30 minutes.
  • Season with salt and pepper, serve over your favorite pasta.
  • Top off with a little Reggiano.


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