What can i do with cucuzza?

Answer 1

Cucuzza (googootz in Southern Italy, zuzza, New Guinea bean, or Tasmania bean) can be prepared pretty much like green squash (zucchini) when it is fresh and young (about 2 feet long).

It is technically a gourd (lagenaria siceraria,) not a squash, so it requires peeling, especially when older (longer), unless you need the skin if you are preparing stuffed cucuzza in the oven. Very young, fresh and organically grown cucuzza don't need to be peeled, the skin is tender enough. But that's rarely the case unless you grow it yourself.

Older cucuzza will also require coring that takes out most of the inner flesh just to get rid of the seeds, so it is better to stick to young cucuzza.

A typical Italian recipe using cucuzza is breaded or battered slices pan fried in olive oil, as an antipasto or side dish, or for a more healthy recipe, cucuzza cubes stewed with tomato, garlic, and basic.

The same plant branches out a lot when growing, and all these terminal tips, tendrils and young leaves are a delicacy called tenerumi, and are great in omelets or in minestra (soup), with cucuzza cubes, peeled and cubed roma tomatoes and, traditionally, broken spaghetti or linguine (as a way to use this pasta which would otherwise be wasted).