Italian Cacuzza “Gagootz” Stew Recipe
Italian Cacuzza Stew Recipe. Cacuzza sautéed with garlic and onions and cooked down with crushed tomatoes and basil.
Servings: 4 servings
Calories: 350kcal
Cost: $$
Ingredients
- 1 large cacuzza or 4 medium zucchini
- 6 large eggs
- 1 can whole peeled tomatoes crushed with hands 28 oz.
- 1 medium sweet onion diced
- 4 cloves garlic sliced
- 2 tbsp. fresh basil sliced
- 1/4 cup extra virgin olive oil
- 2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Before beginning the recipe remember to read the "Invent Your Recipe" section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Cacuzza:
- Begin by peeling the skin off of the cacuzza and cutting into bit size pieces. In a bowl, add the whole tomatoes and crush with your hands.
- Next, in a large pot, add the extra virgin olive oil and bring to a high heat. Add the garlic and onions and sauté for 3 minutes, mixing occasionally.
- Next, add the cacuzza, 1 tsp. of salt, and the ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing Everything Together:
- Next, add the tomatoes, bring to a simmer, and cook for 20 minutes, mixing occasionally.
- Next add the eggs and let cook for 1 minute without mixing. Then, mix the eggs in, bring back to a simmer, and cook for 15 minutes, mixing every few minutes.
- At this point, taste the stew and if needed, add the additional 1 tsp. of salt and mix in. Finally, turn off the heat, add the basil, and mix well.
To Serve:
- Serve this Italian cacuzza stew with crunchy Italian bread as the main entrée. Also, serve over your favorite pasta for an alternative option.
Notes
Invent Your Recipe:
For this recipe I used cacuzza that I grew in my garden. I have also made this recipe before with eggplant, yellow squash, and zucchini. Zucchini is the closest comparison to cacuzza, so I would recommend that as the substitute.
This stew is very filling as is, but if you would like some more texture to the dish you could add carrots, potatoes, or beans. They would complement the cacuzza well, add some nice flavor, and make the dish even more hearty.
My favorite way to eat this dish is over some type of small pasta like orecchiette, ditali, shells, or gemelli. However, this stew can stand on its own with just some crusty Italian bread for dipping. I am sure you could mix this stew with rice, couscous, quinoa, or farro, but I have never tried that.
Nutrition
Calories: 350kcal