Candied pumpkin or "zuccata" is one of the oldest Sicilian recipes. A typical ingredient of Sicilian pastry making. Although it is obtained from a particular type of pumpkin, it is not orange as we might clearly think but rather light green. Scientifically it is called "Lagenaria Longissima", but you can also define it more simply as Sicilian snake pumpkin, pergola pumpkin, trumpet pumpkin, and climbing pumpkin. Or you can choose to give it a Sicilian touch and call it "cucuzza", or "vermiciddara" pumpkin. The latter, in fact, is called this way because once put in the pot it releases the pulp and seeds that seem to resemble many worms that detach from the vegetable. But don't worry, here there are no worms or even a shadow. It was just a nice similarity.
Curiosity
This long, green, trumpet-shaped pumpkin once required a very long process; up to a whole week to then preserve it all year. Zuccata is a true Sicilian specialty, it is used to produce a quantity of different sweets. It is likely to come across it in the form of jam or even in pieces in various Sicilian sweets. Where? For example in infinite biscuits, tarts, cakes. It ranges from the decorations of the Sicilian Cassata, to the almond sweets, even the filling of buccellati, zuccotti, gelo di melone messinese, the Pantofola di Lercara Friddi (PA), the Muccunetti mazaresi, various pastries, and obviously passing through the Ova Murina di Sciacca and above all the very famous Cucchitella di Sciacca (AG) . The latter is the confectionery pride of the Sacca and Agrigento areas.
Dialect
In our Sicilian dialect it is also called "cucuzzata" because cucuzza is actually the green pumpkin. Be careful not to confuse zuccata with short zucchini used to prepare savory dishes. Or, even, do not confuse it with the classic orange pumpkin used for risottos, soups and for Halloween. Our zuccata is defined as "Conserva" par excellence, and when we Sicilians call a filling Conserva we mean only and exclusively the green Sicilian "zuccata".
Preparation
The recipe is simple and does not require very many ingredients. Start by peeling the courgettes. Simply cut them in half and then remove the central part, which is spongier and full of seeds; further cut the courgette into large pieces to boil in a pot. At this point, drain and dry all the excess water for up to 24 hours. Once all the water has been removed, pass and chop well in a food mill. Take a pot and cook the courgette with the sugar and a pinch of cinnamon to bring a little more aroma. Let it cook and bring to the boil as if it were a jam. Stir continuously and vigorously with a wooden spoon until it caramelizes. The cooking time to be maintained is 15-20 minutes on medium-low heat. Once cooked, let it cool in jars, or use it to prepare other desserts, or even choose to freeze it in the freezer for future preparations.
Advantages
In Sicily, especially in the city of Sciacca (AG) , through the use of zuccata there are two traditional Sicilian specialties. The first is the "Ova Murina", or the only historical variant of the famous and delicious Sicilian Cannolo. This delight is a sort of sweet brown-colored crepe, closed in the shape of a Cannolo, filled with milk cream and zuccata. Ricotta was unobtainable in the summer and so the nuns invented this original product. But still remaining in Sciacca, we have another local and typical island specialty which is precisely the classic Cucchitella and its delicious variations. The preparation of Sicilian sweets is due to the nuns of the Badia del Cancelliere of Palermo and then spread it to the rest of the island. Guys, I invite you to take a look at the official website of Cucchitella, or www.cucchitella-sciacca-shop.com and you will not regret it.
Properties of the zuccata
However, a nice clarification is needed. While in Northern Italy this variant of zucchini is practically unknown, in Sicily it is also used to prepare soups, minestrone, omelettes, pasta sauces and even bruschetta for aperitifs. Therefore, it is a vegetable that is very good for our health as it has diuretic, antioxidant, anti-inflammatory, sedative properties, is highly digestible, contains vitamin C, potassium, folic acid and vitamin E. Furthermore, it promotes the expulsion of toxins and excess liquids by counteracting water retention. It is part of the PAT, or Traditional Agri-food Products and is included in the official list of the Sicily Region and nationally for "vegetable products in their natural or transformed state". So, what do you say to trying it? Or if you pass by Sciacca (AG) come and try it for yourself. Take a look at the official Cucchitella website.
