Sicilian sweet and sour pumpkin. A recipe inextricably linked to the flavors of my childhood, the autumns in Messina, the wind that you do day by day cooler,with the sea of the Strait before my eyes and wake up early to go to school. My grandmother often prepared the red or yellow sweet and sour pumpkin, which it is a typical Sicilian recipe, and so did my mother and the acrid smell of vinegar stayed home for hours. The sweet and sour sicilian red pumpkin is a dish that you should rest at least 12 hours to be able to enjoy it at its best, but remember to never be able to wait so long.
Very few ingredients: pumpkin, garlic, extra virgin olive oil, Mint, Salt, sugar and vinegar. I'll add also pumpkin seeds to give a little’ crusty. Is’ important not to cut the red pumpkin into pieces too thin, how well do not FRY too: must remain consistent, You should not unpack. The amount of vinegar is indicative, is very dependent on your taste, But if you're not used to the bittersweet maybe it's good that we keep on a low dose. If you want you can look on my CANAL YOUTUBE the VIDEO RECEIVED step by step sweet and sour pumpkin with Sicilian, so you'll have no doubt. Find the video at the bottom of the recipe. The red sweet and sour pumpkin is a typical Sicilian appetizer autumn, but also an excellent side dish for meat. I recommend, sweet and sour pumpkin date time to rest, just so you will feel the true taste. Don't take example from me, I recommend. I just have to recommend you take a look at all my RECIPES WITH PUMPKIN and of course all my SICILIAN RECIPES. Have a good day!
PUMPKIN RED AND SOUR (Sicilian recipe)Print This
- 1 kg red pumpkin
- extra virgin olive oil, to taste
- 60 ml red wine vinegar
- 2 teaspoons granulated sugar
- two cloves of garlic
- fresh mint, to taste
- Salt, to taste
- pumpkin seeds, to taste (Optional)
To prepare the red sweet and sour pumpkin, wash the pumpkin, cut into slices and discard the Peel. Then cut it into thick slices as possible regular shape and about one centimeter.
Put into a pan the garlic and extra virgin olive oil and sauté the garlic over low heat until it is golden, then remove it. FRY in oil over high heat red pumpkin, turning and salandola lightly on both sides, until it is golden. I recommend: just has Brown on both sides, you don't have to cook it too because otherwise it will begin to unravel. As FRY, put the slices ready by.
Once you have fried whole red pumpkin, dispose of the oil in which you have fried and wipe out the skillet. Put the vinegar into a glass with sugar, and mix well. Pour into the pan a little extra virgin olive oil, heat and arrange the whole pumpkin that you fried, then, low heat, pour over the vinegar mixed with sugar. Let soften for a few minutes, until you feel more a pungent odor of vinegar.
Arrange the pumpkin and sour Sicilian on a serving plate.
Finely chop the fresh mint and sprinkle the sweet and sour pumpkin with mint.
Toast pumpkin seeds over a very low heat, and garnish the red sweet and sour pumpkin. Allow the sweet and sour pumpkin for at least 12 hours before serving, and be sure to accompany the pumpkin and sour Sicilian with good homemade bread. Bon appétit!
THE PAIRING: We suggest a beer with a light and elegant taste bitter to counteract and balance the sweetness of the pumpkin. We choose the “Re Hop", an American pale ale produced by the brewery Toccalmatto, to Bicester, in the province of Parma. In the mix, Northern European malts and hops are used in North America. With intriguing aromas of herbs and citrus, This light beer located an easy pairing with this vegetable recipe.