This is a very versatile dish: it makes a great side dish for meats, but it can also be eaten as an appetizer or finger food on some toasted ciabatta. It is my family’s favourite vegetable dish. We all like its sweet and sour taste and I usually make a lot of it and keep it in the fridge to be eaten over a few days… it is one of those dishes that tastes better after a couple of days. It is a family recipe that comes from my dad’s side of the family… so it is another one of my Sicilian dishes that I am very happy to share with all of you. Enjoy!
Ingredients:
750 gms pumpkin, sliced (1 – 1.5 cm thick)
1 big garlic clove
1 tbsp mint leaves finely chopped
½ glass of red wine vinegar
1 tbsp sugar
3 tbsp extra virgin olive oil
Salt
Vegetable oil for frying (I use sunflower)
Start by slicing the pumpkin into 1 to 1.5 cm thick slices. Put some salt on it and shallow fry in hot vegetable oil until soft and golden brown.
Put the fried pumpkin slices in a glass container and keep aside.
Now, prepare the sweet and sour sauce. Roughly chop the garlic clove and put it in a frying pan with the extra virgin olive oil and the chopped mint.
Sauté on a low fire for 1 minute. Do not brown the garlic or it will taste bitter. Dissolve the sugar into the vinegar and pour the mixture into the frying pan with the garlic, increase the flame and let the sauce thicken for 1 or 2 minutes.
Add 1 pinch of salt, stir and put the fire off.
Pour the hot sauce on top of the fried pumpkin slices and let it cool down.
Refrigerate overnight and serve cold or at room temperature, after moving the pumpkin within the sauce so that the sauce coats all of the slices. It goes well with sliced ciabatta bread or as a side dish.
This also sounds delicious! I eat pumpkin all the time and I can imagine that the sauce goes well with roasted pumpkin and other root vegetables. Thanks!
I love pumpkin dish but never tried with sweet and sour flavor. How interesting! I’m lack of pumpkin recipe (not creative enough like you!), so bookmarked and put it in my to-make list!
Sweet, sour, and fresh from that mint! I could eat this by the bucket-full!
I’ve died and gone to heaven — this dish looks fantastic! I can’t wait to make this in my kitchen. If I thought it wouldn’t be inconvenient I’d just go to your house and eat it but perhaps I should try it on my own. 🙂
This sounds so delicious and different! I’m sure that the combination of pumpkin with garlic and mint is divine. Thanks for sharing!
I love pumpkin, but I have never eaten it cooked this way! Sounds so yummy.. I love the addition of mint… 🙂 Thanks for sharing!
yum manu, sounds delish will have to try it.
Manu this looks awsome! Love pumpkins, so I am bookmarking this recipe! Yum!!!
Manu this looks lovely! I’m definitely bookmarking this one for pumpkin season!!
Oh this is different! I like the combination of flavors that you used.
Hi Manu! This is an interesting recipe! I’ve never try cooking pumpkin in other sauces besides the normal stir-frying and simmering till soft method… I must try this! 😀
Wow! I never heard of this recipe, before… another way to cook my beloved pumpkin!!! 🙂
Manu I love pumpkin- but always use it in things like oatmeal, or baked goods. I love that this is a savory dish. I am going to bookmark and try it but baked!
Can’t wait for pumpkin season to try this one! Looks awesome! Thanks for sharing.
Fried pumpkins are my fav and I eat that a lot. With garlic and mint it sound good!
Oh Manu, I adore pumpkin and this looks sensational. Another fabulous recipe. I can’t wait until Autumn when they’re back. OK, who am I kidding? Let’s enjoy summer first on this side of the hemisphere (sorry, Manu) and then we’ll get to the next part 😉 Hope it’s not too cold for you just now. At this rate, we’ll have pumpkin sooner than we think!
Buzzed and bookmarked for when pumpkin is back in season! I love sweet and sour an this looks awesome!
What a great side dish – so pretty!
Manu, you are Italy’s best food ambassador! This sounds unbelievably good. Yum! Just off to check out those cupcakes I saw on facebook.
I love pumpkin, I’m growings loads this summer so hopefully be able to try out your recipe.
One more incredible idea! I cant wait until Pumpkins come here again..I will make this in October:))
Looks amazing Manu!
ciao bella
Another great recipe. Will have to try this.
I had never heard of this recipe before and love it. I will definitely be making this and will also try baking it.
What a gorgeous recipe – and it looks beautiful too! – the mint is a great addition contrasted against the red wine vinegar. Wonderful!
Mi fa piacere conoscere questa tua ricetta, da provare in autunno… il tuo blog è sempre molto interessante!!Questa zucca poi ha un aspetto magnifico…. che sia anche merito delle foto, sempre più belle?!
Garlic and mint sauce sounds so good. I think it would taste great with many vegetables 🙂
This is a very tasty dish, but is there anyway to make it lighter ? Can we steam the pumpkins instead of frying them ?
Ciaooo Ha!!! <3
You can bake the pumpkin (I often do… but I wanted to give the "original recipe"). Slice it, brush it with extra virgin olive oil and bake it! Then add the sweet and sour sauce with garlic and mint. :-)))