The marinated pumpkin is a dish made with simple ingredients for intense flavors that improve with time. In this version, the natural sweetness of the pumpkin is enhanced by a light fry and then balanced by marinating with vinegar and garlic. The result is a tasty appetizer that can be served both cold and warm, or as a side dish for meat or fish dishes. Perfect with aged cheeses and rustic bread crostini.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs pumpkin
- 4.2 cups sunflower seed oil
- 3.4 fl oz white wine vinegar
- 1 clove garlic
- 5 tbsps extra virgin olive oil
- 1 sprig rosemary
- salt
Tools
- 1 Pan
- 1 Small pot
- 1 Baking dish
- 1 Knife
Steps
Peel the pumpkin, remove the seeds, and slice it thinly, about 0.2 inches thick.
Dry it well with kitchen paper.
Heat the seed oil in a large pan (338°-356°F).
Fry a few slices at a time until they become soft and golden.
Drain them on absorbent paper and salt them. Proceed in the same way with the other slices.
Place the pumpkin slices in a baking dish in layers.
In a small pot, heat the olive oil with garlic cut into thin slices.
When the garlic starts to get golden, add the vinegar.
Let it evaporate for 1-2 minutes, remove from heat, and add finely chopped rosemary.
Allow to cool for 5 minutes and pour over the pumpkin.
Cover with plastic wrap and let it rest for at least 6 hours before serving.
Tips
You can also flavor it with orange peels or mint instead of rosemary.
The variety of pumpkin used in the recipe is Hokkaido, but Delica or Mantovana are also fine.
It keeps in the refrigerator for 3 days.
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