Ok, another question about Lunga Di Napoli. First of all, they are huge. 25lbs and over. I have been told to bake cook or steam them. I have tried all of the above. They are very stringy and very most (too moist). Almost more than spaghetti squash. Does anyone know if this is normal for these squash. Also any solutions too for all the liquid. I have even baked uncovered. How are they served usually?
post #1 of 3
10/15/09 at 11:28am