|The town of Salemi
Foods and cook recipes from Salemi
A pumpkin big and meaty, sugar as needed.
Select a pumpkin big and meaty, remove the skin and seeds and cut into small pieces in a bowl and leave to rest for 24 hours with the salt.
After a day's wash the pumpkin to remove the salt and leave to soak for three days, covered with water, which you shall be careful to change three times a day. On the fourth day, drain and keep the sun and air to dry for a whole day.
The next day, put it in a pan covered with water to boil, and take care to drain it before the pumpkin is cooked too much. At this point, when it is very dry pesatela.
The amount of sugar needed for the cucuzzata, will be equal to the weight of the pumpkin at this stage of the preparation. Once weighed sugar, divide it into three parts.
A portion will also put it in a pan with the pumpkin passing on the fire for five minutes. So let the mixture stand for three days following yet.
On the fourth day, add the other two parts of sugar and put it back on the stove over low heat. The cucuzzata will be ready when you see the sugar thicken and stick to the pumpkin.