Sour and sweet pumpkin

zucca in agrodolce

A Sicilian Recipe

The sweet and sour pumpkin is a popular and traditional Sicilian recipe. It is said that its origin come from a dish much loved by the noble society in Palermo. It was a prized dish based on fried and breaded liver, seasoned with sweet and sour sauce. But the meat was not within the reach of ordinary people and so among the commoners came the habit of replacing the liver with pumpkin

Appetiser or side dish?

It is a cold dish, perfect if accompanied by a good white wine and served as an appetiser. At the same time we can consider it as a side dish to accompany a main course such as the turkey roll


500 g of sliced pumpkin
160 ml white wine vinegar
100 ml extra virgin olive oil
50 g sugar
fry oil
4 cloves of garlic
1 sprig of mint


1. slice the pumpkin

clean and cut the pumpkin into slices, about 5 mm thick.

2. browning

heat a large frying pan with generous splash of sees oil, add fresh garlic cloves and salt. When the oil is hot enough, tip in a few pumpkin slices at a time. Brown the slices all over and once ready transfer them to a plate with slotted spoon. Repeat until all the slices has been brown.

3. let’s cook the pumpkin

tip into a large frying pan the extra virgin olive oil, add the garlic. When the oil is hot, dip in our pumpkin a little at a time and let’s cook for a couple of minutes at medium fire.

4. sour and sweet sauce

At this point we are ready to prepare the sweet and sour sauce. Stir into the pan 160 ml of white vinegar and 50g of sugar.Let’s simmer a few minutes at low fire. Arrange the pumpkin on a plate, sprinkle over mint leaves and let rest and cool for a night in the fridge.

5. Rest and cool

Arrange the pumpkin on a plate with the sour and sweet sauce, sprinkle over mint leaves and let rest and cool for all the night in the fridge.

Share this