Creole Italian Baked Cucuzza
Ingredients
- 1 large cucuzza (about 36-inches long)
- 1/4 cup extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 pound sweet Italian sausage, casings removed
- 1 14.5-ounce can diced fire-roasted tomatoes, drained
- 1 cup Italian bread crumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano leaves
- Salt and pepper
Instructions
Prepare cucuzza. Cut off and discard ends and cut crosswise into three manageable pieces. Remove skin with a vegetable peeler, cut each piece lengthwise and scoop out the seeds (reserve for planting in the spring). Chop into bite-size pieces and set aside. In a large skillet, heat olive oil over medium-high heat. Add onions and cook until tender, 3-5 minutes. Add garlic and cook, stirring frequently, for 2 minutes more. Add sausage and cook, breaking up the meat with a potato masher or the side of a spoon, until browned, 5-7 minutes. Stir in tomatoes and cucuzza. Reduce heat to medium and partially cover skillet. Cook, stirring occasionally, until cucuzza is tender, about 30 minutes. Remove from heat and stir in bread crumbs, 6 tablespoons cheese and oregano. Season to taste with salt and pepper. Preheat oven to 350 degrees F. Pour mixture into a lightly greased baking dish, cover tightly with foil and bake for 30 minutes. Remove foil, sprinkle top with reserved 2 tablespoons cheese and continue baking until cheese is melted, about 3 minutes more. Let stand 5 minutes before serving. Makes 6-8 servings.