|(my mom, Madeline)|
"Mama's Stuffed Cucuzza Long”
1 long Cucuzza
Celery cut in chunks plus leaves
Tomato sauce (small amount)
Olive Oil just to coat bottom of pot
Salt & pepper to taste
1 recipe of “Mama’s Meatballs” (click link)
Prepare Cucuzza by peeling it and cutting it in rounds or cylinders about 2”inches thick. Next take out the seeds and leave most of the white pulp, just enough to be able to stuff with meatball stuffing mix. Put aside and prepare the un-cooked meatball mix. Once that is ready you can now stuff the cut rounds of uncooked Cucuzza. Stuff but not overflowing, then put aside. Now take a Dutch oven or large heavy pot and coat the bottom with some olive oil. Cut up your onions and celery. Once oil is shimmering add the onions and celery, sauté till somewhat soft, then add about 1/2 cup of tomato sauce for color. Stir and then add your rounds of stuffed Cucuzza. Add some salt/pepper and water to pot not to cover the squash, but just enough to go half way up each piece, to cook in. Cover and cook on medium heat for about 10 minutes. You need to turn each piece every 10 minutes, so each piece gets cooked and remember you are cooking uncooked meat. If you need more water add a small amount at a time. Cook for about 1 hour or so depending on the size of your Cucuzza rounds. You can serve over rice. Enjoy!
Till Next Time………………………….
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