Spaghetti alla cuccarese

Item: Spaghetti alla cuccarese
Date: November 1, 2013
Location: Da Sandro Dei F.Lli D’Angelo, La Spezia, Italy

Pasta in Italy seriously tastes serious good. There is just something in the food that exposes the passion that is put into making every dish a delicacy. I kept trying to find out what “spaghetti alla cuccarese” actually means (specifically “cuccarese”) but my search led to nothing. If anyone knows, please let me know!

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4 thoughts on “Spaghetti alla cuccarese

  1. Most probably this refers to the restaurant cook or his or her father or mother. Cuccarese may refer to Cuccaro (hence Cuccarese, from Cuccaro) or simply a name as Cuccarese is a name in Italy. In short I went to Da Sandro and seemingly this is the only reference on the web to this recipe. I liked it so much I returned the next evening for the same spaghetti.
    Now I realize there are no reference whatsoever to this plate. So I tried to improvise the following way: Spaghettoni (spaghetti on the thick side, should also be ok with penne rigate) cooked 6 minutes in hot salted wated and then 5 minutes with only a bit of the cooking water and the sauce.
    The sauce: chopped onions in some olive oil, peeled and in rather large chunks (2 cm or 1 in.) chopped eggplant, same zucchini, sliced cultivated mushrooms, chopped tomatoes, a piece of chopped mozzarella, double concentrate of tomato, I also added one can of chopped tomatoes. Only then add pressed or chopped garlic, salt, pepper, basil, parsley, and if you like (I do) oregano. Whatever other italian herbs you have are fine too. Cook slowly for 20-30 minutes, and reserve hot. Taste, taste again and taste until it’s… tasty! When you serve you may add grated Parmesan cheese (no Grana Padano, but real Parmigiano).
    I did it today and will save the rest in the fridge for another opportunity, maybe tomorrow.

  2. I just das this dish last week in La Spezia: there are certainly also olives and capers in the recipe. that gave it a very interesting, special taste

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