Autumn, time for pumpkin : making it sweet and sour Sicilian style can be the perfect complement to a family lunch. After all, who would be able to resist in the face of such a delicacy?
Coming from the Palermitan tradition , sweet and sour fried pumpkin is a gem of Sicilian cuisine. It is a poor dish but with a unique taste that is given to it by the bittersweet inheritance, the latter, of the Arab domination.
It is impossible to describe the heady scent given off by the dish, but for a perfect result it would be good to wait at least 12 hours - or even a whole day - before tasting it, so that all the flavors have the opportunity to blend perfectly.
The ingredients of sweet and sour pumpkin
Not much is needed to prepare the dish: some red pumpkin - naturally sweet - some garlic, some good extra virgin olive oil and some mint, for a touch of freshness that doesn't hurt. Essential for making sweet and sour are white wine vinegar and sugar.
Sweet and sour pumpkin was born as an appetizer , but can be served as a side dish to meat dishes. It can be enjoyed on top of bruschetta or accompanied by more or less savory cheeses such as fresh provola or an originalpecorino with saffron .
The recipe for Sicilian sweet and sour pumpkin
Ingredients
- 1/2 kg of red pumpkin
- extra virgin olive oil to taste
- 2 cloves of garlic
- a few mint leaves
- 1/2 cup of white vinegar
- 1 level spoonful of sugar
- Salt to taste
Preparation
- Peel the pumpkin, remove the seeds and filaments present. Cut it into slices of the same thickness (about 1 cm).
- Pour plenty of oil into a fairly large frying pan and heat it.
- Let the pumpkin fry on both sides. Drain the slices on a plate lined with kitchen paper.
- Add the garlic cloves cut into small pieces to the remaining oil in the pan and lightly brown them.
- Add the cooked pumpkin again and season with salt.
- Mix the vinegar with the sugar in a glass until it dissolves and pour the mixture over the pumpkin.
- Raise the flame to make the vinegar evaporate, then lower it and cook for a few minutes.
- Add the fresh mint, turn off the flame and leave to cool before enjoying.
Sweet and sour pumpkin to preserve, how is it prepared?
Equally tasty is sweet and sour pumpkin in jars. It is a preserve to keep in the pantry and take out on convivial occasions, when it can be served together with cured meats and cheeses for rich rustic appetizers.
The method of preparation is different, however: the pumpkin, cut into slices or cubes, is boiled for 3 minutes. It should be drained and dried, then placed in glass jars, where it is covered with a boiling mixture (made with water, vinegar and sugar).
At this point, it should be allowed to cool and seasoned on the surface with garlic, mint and chilli pepper to taste. The jars must be closed and sterilized in a pot, covered with water, for about 20 minutes on a low flame.
Here is the sweet and sour pumpkin in jars which, incidentally, fits perfectly into any Christmas basket .
