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Recipe: Sweet and Sour Pumpkin (Zucca in Agrodolce)

  • Gretchen McKay


Monday, October 29, 2018

Serve this autumnal dish as an antipasto or as a side.

1 medium-sized cooking pumpkin, about 1½ pounds

All-purpose flour for dusting

Olive oil for shallow frying

6 large sage leaves

1 teaspoon fresh rosemary needles

¼cup balsamic vinegar

2 garlic cloves, peeled and finely chopped

Salt and freshly ground black pepper

Peel pumpkin and cut first into 4-inch sections, then into thin slices. Dust these with flour. Add enough olive oil to a medium frying pan so it is ¼-inch deep. Heat over medium heat. Fry pumpkin slices until golden on both sides. Drain on absorbent paper towels.

In a ceramic container, make layers of pumpkin slices, interspersed with sage leaves and rosemary needles. Pour vinegar in a small pan along with garlic, and salt and pepper to taste. Briefly bring to a boil. Pour hot vinegar over the layered pumpkin. Leave for a few hours for flavors to combine before serving. Serves 4 to 6.