In this article we are going to review the correct way to breakdown (or cut) the mouthwatering Zuccurì. One think that is important to understand about Zuccurì before we get into the training is that the flesh of the vegetable on the top side (stem side) is thicker than the bottom side (blossom end side). So, when you are cutting Zuccurì, It is much easier cut into from the bottom side of the vegetable.
Steps to Breaking Down
- Cut from the bottom. Don’t cut from the top.
- Place Zuccurì on a flat stable surface with blossom end on top. Insert a knife from its blossom end, cutting down straight on the near side towards the stem. You do not need to cut through completely, but aim to cut at least the eighth of the fruit.
- Rotate Zuccurì by 180 degrees and repeat on the other end.
Note: You can cut through the fruit all the way down and around with the knife. But if it is difficult no need to cut completely.
- At this point, you can crack open Zuccurì by hand.
Note: Placing Zuccurì on the hard surface can help.
- Once the Zuccurì is in two halves, set one half aside and continue to divide the other into half once again, and then again, leaving you with a portion that is one-eighth of the size of the original Zuccurì.
- After the Zuccurì has been broken down into a one-eighth piece you should remove the seeds from that portion and then cut into 1-3 inch uniform pieces that are ready to be cooked.
Note: a single one-eighth portion of Zuccurì can 8-16 pieces.