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.