Cucuzza [coo-gootz]
Recipe written by Uncle Frank Aloise. Emailed to me by Uncle Danny Aloise.
What Coo-Gootz really is:
Calabash!
In Italian cuisine, it is known as cucuzza (plural cucuzze).
In Burma, it is known as ဗူးသီး boo thee, a popular fruit; young leaves are also boiled and eaten with spicy hot, fermented fish sauce called nga peet. In the Philippines, it is known as upo.
The calabash, as a vegetable, is frequently used in southern Chinese cuisine as either a stir-fry or in a soup. The Chinese name for calabash is hulu.
In India, it is known as lauki.
In Pakistan, the green Calabash is known as Lauki while the yellow variety is known as kaddu in Urdu.
In Bangladesh, it is called lau (লাউ). In Nepali, it is called lauka (लौका). In Arabic, it is called qara.
In the Bronx, it's COO-GOOTZ.
Lagenaria siceraria (synonym Lagenaria vulgaris Ser.), opo squash, bottle gourd or long melon is a vine grown for its fruit, which can either be harvested young and used as avegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. The fresh fruit has a light green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They come in a variety of shapes, they can be huge and rounded, or small and bottle shaped, or slim and serpentine, more than a metre long.
The calabash was one of the first cultivated plants in the world, grown not primarily for food, but for use as a water container. The bottle gourd may have been carried from Africa to Asia, Europe and the Americas in the course of human migration,[1] or by seeds floating across the oceans inside the gourd. It has been proven to be in New World prior to the arrival of Columbus.[2] It shares its common name with that of the calabash tree (Crescentia cujete).
Taken from Wikipedia.
Calabash!
In Italian cuisine, it is known as cucuzza (plural cucuzze).
In Burma, it is known as ဗူးသီး boo thee, a popular fruit; young leaves are also boiled and eaten with spicy hot, fermented fish sauce called nga peet. In the Philippines, it is known as upo.
The calabash, as a vegetable, is frequently used in southern Chinese cuisine as either a stir-fry or in a soup. The Chinese name for calabash is hulu.
In India, it is known as lauki.
In Pakistan, the green Calabash is known as Lauki while the yellow variety is known as kaddu in Urdu.
In Bangladesh, it is called lau (লাউ). In Nepali, it is called lauka (लौका). In Arabic, it is called qara.
In the Bronx, it's COO-GOOTZ.
Lagenaria siceraria (synonym Lagenaria vulgaris Ser.), opo squash, bottle gourd or long melon is a vine grown for its fruit, which can either be harvested young and used as avegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd. The fresh fruit has a light green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They come in a variety of shapes, they can be huge and rounded, or small and bottle shaped, or slim and serpentine, more than a metre long.
The calabash was one of the first cultivated plants in the world, grown not primarily for food, but for use as a water container. The bottle gourd may have been carried from Africa to Asia, Europe and the Americas in the course of human migration,[1] or by seeds floating across the oceans inside the gourd. It has been proven to be in New World prior to the arrival of Columbus.[2] It shares its common name with that of the calabash tree (Crescentia cujete).
Taken from Wikipedia.