This side dish (or appetizing starter) is a triumph of contrasts. We’re talking about sweet and sour pumpkin Sicilian style, a dish that gets better if prepared in advance! The fried pumpkin, sweet and tender, is marinated in an intense sauce. The perfect balance is given by the vinegar and sugar (for a delicate caramelization), enriched with a touch of garlic and the pungent freshness of mint (or spearmint). The real secret is the resting time: the more the pumpkin absorbs the marinade, the more intense the flavor.
come with me as we start to cook. Happy cooking, Giusi. You might also be interested in:
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 5People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Sweet and Sour Sicilian Pumpkin
- 2.2 lbs red pumpkin
- 2 cloves garlic
- 2 oz white wine vinegar
- 0.7 oz granulated sugar
- to taste salt
Steps for Sweet and Sour Pumpkin
Prepare the pumpkin: Remove the skin, seeds, and fibers. Cut into slices about half an inch thick (or into sticks, depending on preference).
In a large and spacious pan, heat ample extra virgin olive oil.
Fry the pumpkin slices a few at a time. The pumpkin should be golden on both sides and tender, but not mushy. It will take about 3-4 minutes per side.
As they are ready, drain the slices and lay them on a plate lined with paper towels to remove excess oil. Lightly salt.Arrange all the slices inside a baking dish.
Remove almost all the oil used for frying from the pan, leaving just a small amount (about the size of a coffee cup).
Pour the vinegar and sugar mixture into the pan, add the garlic cloves sliced thinly, and increase the heat.Let the mixture thicken slightly until the sugar has dissolved. Turn off the heat.
Immediately pour the sweet and sour dressing over the pumpkin slices.
Add plenty of fresh mint leaves torn by hand. If you like, you can add a sprinkle of ground black pepper.Cover the baking dish with plastic wrap and let it rest for at least 2-3 hours at room temperature, or better yet overnight in the refrigerator. Resting is crucial for the pumpkin to absorb all the flavors.
I am sure it will win you over. Thank you for cooking with me. See you on the next kitchen adventure and thanks always for the trust you have shown me over the years.
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