Cucuzza Stew

Ingredients

• 1 large long cucuzza
• 1 white onion, diced
• 2 medium white potatoes, cubed into 1.5 inches
• 1 large bunch of basil
• 3 cloves garlic, minced
• 1 bay leaf
• 3-4 small Campari tomatoes on vine, diced
• ½ lb pre-cut spaghetti, broken into small pieces
• 4-32 oz cartons of vegetable broth
• 3 tbsp EVOO (extra virgin olive oil)
• Salt and pepper to taste
• Parmesan cheese as needed

Instructions

1. 1
   Peel cucuzza using a heavy duty peeler. Peel down so that the thick skin is no longer present.
2. 2
   Next, cut the cucuzza in half, lengthwise. Remove all white seeds from the center. Then cut cucuzza into 1-inch cubes.
3. 3
   In a stock pot, heat up 3 tbsp EVOO, and sauté chopped onions on medium heat till translucent. Add garlic, cucuzza, and potatoes. Sauté until coated in oil for about 3 minutes.
4. 4
   In the pot, add in cubed tomatoes and 8 leaves of chopped basil. Stir for another 2 minutes till well mixed. Add vegetable stock, 1 bay leaf and bring to a boil. Then reduce heat to simmer then cover.
5. 5
   Let cook for 20 minutes or until cucuzza is softened. Then ladle out 2 ladles full of softened cucuzza, and put into a food processor till completely blended. Return blended mix back to soup and return to a boil.
6. 6
   Add 1.5 cups of broken spaghetti noodles and cook till al dente (about 5 minutes). Remove bay leaf before serving.
7. 7
   Sprinkle with a generous amount of grated parmesan cheese. Garnish with chopped basil.