Sweet and sour pumpkin

Sweet and sour pumpkin

Zucca in agrodolce

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

This is quite a rewarding pickle, which can be used to accompany cooked food, but can also be served by itself, as a little antipasto, or part of an antipasto. The natural sweetness of the pumpkin married with the slight sourness of the vinegar makes it very appetizing.

Ingredients

Quantity Ingredient
750g yellow-orange pumpkin, with skin
plain four, for dusting
olive oil, for shallow-frying
6 large fresh sage leaves
1 teaspoon rosemary needles
50ml balsamic vinegar
2 garlic cloves, peeled and finely chopped
salt
freshly ground black pepper

Method

  1. Peel the pumpkin and cut it first into 10cm sections, then into thin slices. Dust these with flour. Add enough olive oil to a medium frying pan so it is 1cm deep. Place over a medium heat. Fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.
  2. In a ceramic container, make layers of the pumpkin slices, interspersed with the sage leaves and rosemary needles.
  3. Put the vinegar into a small pan along with the garlic and some salt and pepper. Briefly bring to the boil.
  4. Pour the hot vinegar over the layers of pumpkin in the container. Leave for a few hours for the flavours to combine before serving.
Tags:
Carluccio
vegetables
vegetarian
Italian
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