Recipe: Spiced Sicilian Pumpkin





This spiced pumpkin recipe is normally served as an antipasti or a side dish in Sicily and is great as an accompaniment to grilled fish or chicken.  

Ingredients

1kg pumpkin, peeled and seeded

5 tbsp olive oil

1 garlic clove, peeled and left whole

1 tbsp granulated sugar

Pinch of ground cinnamon

125ml white wine vinegar

Handful fresh mint leaves

Method

Cut the pumpkin flesh into long, half-moon-shaped, melon slices.

Heat the olive oil in a large shallow pan and fry the pumpkin with the garlic clove for about 3 minutes, discarding the garlic as soon as it colours.

When all the pumpkin is fried, return the pan, and drain any excess oil. Take off the heat.

Dredge the pumpkin slices with the sugar and cinnamon.

Mix well and sprinkle with the vinegar, mint and pepper to taste.

Cover with a lid or plate, and leave to infuse for at least 15 minutes before serving warm or cold. 
 
Why not try with: 
 
Hugonis Cabernet Sauvignon-Nero d'Avola 2007, Rapitalà 
 
 
Image by Istelleinad 
 
Main Image by Richard Bowen  

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