Boil

1. Peel the trombetta and remove the seeds.

2. Slice it into chunks. Smaller chunks are preferred, as they are easier to cook.

3. Pour 1/2 cup of water into the pot along with 1/2 tsp. of salt.

4. Cover the pot of water and bring it to a boil.

5. Add the trombetta and cook approximately 25 minutes, or until the trombetta is tender enough to mash.

6. Strain the trombetta in the colander.

7. Mash the trombetta while adding 1/4 cup of butter together with desired seasonings. For this recipe, salt and pepper is recommended.

Saute

1. Peel the trombetta and remove the seeds.

2. Slice the trombetta thinly.

3. Pour 2 tbsp. of olive oil into the pan.

4. Saute the trombetta over medium heat until it is tender.

5. Season with salt and pepper.

Bake

1. Peel and remove the seeds from the trombetta.

2. Cut the trombetta into 1/4-inch slices.

3. Put the trombetta on a baking pan with the cut side facing up.

4. Put one tsp. of butter, one tsp. of honey and a dash of salt on each piece.

5. Bake at 400 degrees for one hour.

Roast

1. Peel and remove the seeds from the trombetta.

2. Cut the trombetta into 1/4-inch slices.

3. Coat the slices in olive oil and place them on a baking sheet with the cut side facing up.

4. Roast at 400 degrees for 30 minutes.