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There is not too much that I know about my 2nd great-grandmother at this point. Her name was Calogera Ricottone (Sciabarasi married) and she was born in 1873 in Marianopoli, Sicily. Marianopoli is a comune in the Province of Caltanissetta in the Italian region Sicily, located southeast of Palermo.

Calogera arrived at forty years old in NY in 1902 with sons Salvatore (9) and Paolo (6) Sciabarrasi (my great-grandfather). They are listed as never visiting the U.S. before and the last residence is listed as Marianopoli. Husband, Cataldo Sciabbarasi (spelling on purpose as per the census), is living at 17 Terrace St. in Buffalo, NY. In total, they had three sons and 4-6 daughters (I am still working on the actual count).

Calogera died at the age of 55 in Buffalo, NY in 1928.

Cataldo and Calogera Sciabarasi headstone, Holy Sepulchre Cemetery Buffalo, NY


While it is sad that I don’t have much more info on my 2nd great-grandmother at this point, I have a little bit of insight into the cuisine of her home town. Montedoro is also a comune in the Province of Caltanissetta and I am lucky to have a cookbook written by a family from this town. The Saint Joseph’s Day Table Cookbook is THE cookbook to own for preparing for St. Joseph’s Day. It was written by the owner of GiGi’s Cucina Povera here in Buffalo, NY. I have been to their version of a St. Joseph’s Day Table and the food was out of this world. St. Joseph’s Day is on March 19, but these delectable dishes should be enjoyed all year round.

Besides zucchini, this recipe also calls for mint and parsley, another great use of my kitchen garden herbs.

For those of us in the Northeastern United States, this dish should especially be enjoyed in the Summer. Summertime is zucchini-time and CSA members are always trying to find another way to enjoy these versatile veggies. Traditionally, the stuffed zucchini can be cut into thirds and served as a side dish. They can also be enjoyed as a light meal. Enjoy!

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Print Recipe
Stuffed Zucchini
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 3 zucchini cut in half lengthwise
  • 1/2 cup onions finely chopped
  • 1 clove garlic minced
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup olive oil
  • 1/2 cup flatleaf parsley chopped
  • 2 tbsp fresh mint fresh
  • 2 eggs
  • 1/2 cup Parmigiano-Romano grated (optional)
  • salt to taste
  • pepper to taste
Prep Time 20 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 3 zucchini cut in half lengthwise
  • 1/2 cup onions finely chopped
  • 1 clove garlic minced
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup olive oil
  • 1/2 cup flatleaf parsley chopped
  • 2 tbsp fresh mint fresh
  • 2 eggs
  • 1/2 cup Parmigiano-Romano grated (optional)
  • salt to taste
  • pepper to taste
Instructions
  1. Heat oven to 350.
  2. Scrape out insides of the zucchini to hollow them.
  3. Chop up the zucchini that you scraped out.
  4. Combine chopped up zucchini with the rest of the ingredients, except the cheese. Mix together.
  5. Stuff the zucchini until they are heaping full.
  6. Sprinkle with cheese, if using.
  7. Place zucchini on a cookie sheet.
  8. Bake zucchinis for 20-30 minutes, until tender and crunchy on top.
Recipe Notes
  • Traditionally, the stuffed zucchini can be cut into thirds and served as a side dish. They can also be enjoyed as a light meal.

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