What about Gagootz? Here is the classical Sicilian recipe of

Lagenaria siceraria, commonly known as cucuzza or gagootz for Sicilians but also several names: Cucuzza, Cucuzza lunga, Zucchina lunga, Zucchina serpente, Zucchina da pergola, Zucchetta serpente, Zucca serpente, Zucca da pergolato, Zucca a bastone, Snake gourd, Snake melon, Snake squash, Serpent gourd, Bottle gourd, Calabash gourd, Long squash, Italian long squash, Sicilian zucchini, Sicilian snake zucchini, Snake cucumber

But what it is? It is a type of gourd belonging to the Cucurbitaceae family. Its elongated shape, vibrant green color, and tender flesh make it easily distinguishable. Native to Africa, cocuzza made its way to Sicily centuries ago, becoming a cherished ingredient in the island’s cuisine.

Sicilian cuisine, a delightful fusion of Mediterranean flavors, has warmly embraced cucuzza. Its versatility shines in a variety of dishes, from soups and stews to fritters and side dishes. Locals jokingly say that cucuzza could be the next element on the Sicilian flag!

Sicilians have countless ways to prepare this beloved gourd, but for now, let’s focus on one of the most traditional and comforting dishes: cocuzza stew.

Sicilian Cocuzza Stew

This hearty stew combines the richness of this healthy and generous vegetable with just some extra virgin olive oil, a few tomatoes and onions, salt and pepper and some potatoes sometimes.

Let’s dive into this classic recipe that brings the tastes of Sicily to your table.

Ingredients:

  • 1 medium Cocuzza (Sicilian squash), about 2 pounds, peeled and cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 medium size fresh tomatoes
  • 1 teaspoon tomato paste
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish
  • Salty ricotta to grate on top (optional)

Instructions:

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic to the pot and cook for an additional 30 seconds until golden.
  3. Add the crushed tomatoes and tomato paste to the pot. Add the olives and stir well to combine.
  4. Gently add the chunks of Cocuzza (Sicilian squash) to the pot.
  5. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
  6. Let the stew simmer for about 1.5 to 2 hours until the cocuzza has softened.
  7. Check the seasoning and adjust salt and pepper if needed.
  8. Once the stew is ready, ladle it into serving bowls. Garnish each bowl with fresh basil leaves and salty ricotta for an extra burst of flavor.
  9. Serve the Sicilian Cocuzza Stew with crusty bread is a great option

Note: When we do like a main dish, we use to cook potatoes together with Cucuzza. (They have more or less the same cooking time).

Cucuzza in our Farm?

At our farm, we serve only what’s fresh and in season from our garden. That means you’ll find cocuzza on the menu only during the summer months, when this delightful gourd is at its peak.

Want to experience the authentic flavors of Sicily firsthand? Visit us at our farm to learn more about Sicilian culinary traditions and take part in immersive cooking classes. Click here to learn more and plan your visit!