The recipe for pumpkin in saor is a vegan main dish or a very rich and flavorful side dish. Preserving and flavoring in saor (taste in Venetian) is a method applied to sardines, radicchio, and in this case, pumpkin, making the dishes very tasty. It involves the use of onions, sugar, vinegar, and, if you like, raisins and pine nuts. The dish should then be marinated in the fridge for a few days to allow the flavors to meld perfectly.
Let’s get to work and prepare the pumpkin in saor together.
OTHER PUMPKIN SIDE DISHES
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing pumpkin in saor
- Half Pumpkin
- 2 onions
- 1 tablespoon brown sugar
- 2 tablespoons Vinegar
- 1.8 oz raisins or blueberries (optional)
- a few pine nuts
- to taste Extra virgin olive oil
- to taste salt and pepper
- 2 bay leaves
Tools
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- Pan
- Baking Dish
Preparation of pumpkin in saor
Cut the pumpkin in half. Remove the seeds and skin, and cut it into chunks. Season with salt, pepper, and extra virgin olive oil. Bake it at 350°F until it becomes tender but not mushy. It will take about 20 minutes, but it depends on the size of the pieces you have made.
Slice the onions, whether white or golden, and let them soften in a pan with a drizzle of oil and a couple of tablespoons of water. Add the sugar and deglaze with vinegar. Add salt and pepper.
Add the soaked and squeezed raisins and the pine nuts. Cover the baked pumpkin with the onion, cover with plastic wrap, and place in the fridge for at least a day before serving.
Storage
Pumpkin in saor can be stored in the fridge for two or three days.
