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Zuccata
Each region takes advantage of its primary resources and so in Sicily, rich with pumpkins of every kind, the zuccata was invented, which would become a typical ingredient of the island's pastry. Generally long, horn-shaped pumpkins were used for the zuccata. Once very famous was the zuccata made by the competent sisters of the Badia del Cancelliere in Palermo. The zuccata and candied fruits are used to decorate many sicilian sweets, most notably the famous sicilian cassata.
Ingredients: 1 kg. yellow pumpkin, 1 kg. cinnamon sugar, salt.
Preparation: Put the pumpkin in water and salt for about one hour. Wash off the salt with water and let the pumpkin dry up for about five hours. Weigh the pumpkin and cut it into large pieces. Put the pieces in a large pan with an equal weight of sugar and cinnamon. Cook until the sugar is absorbed and let cool off. Cut into small cubicles.
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