Sweet and sour pumpkin, from Antonio Carluccio’s new book on veg
This is quite a rewarding pickle, which can be used to accompany cooked food but can also be served by itself as a little antipasto. The natural sweetness of the pumpkin, married with the slight sourness of the vinegar, makes it very appetising.
750g yellow-orange pumpkin, with skin
Plain flour, for dusting
Olive oil, for shallow frying
6 large fresh sage leaves
1 tsp rosemary needles
50ml balsamic vinegar
2 garlic cloves, peeled and finely chopped
Peel the pumpkin and cut it into 10cm sections, then into thin slices. Dust with flour. Add 1cm oil to a frying pan and place it over a medium heat. Fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.
In a ceramic container, make layers of the pumpkin slices, interspersed with sage leaves and rosemary.
Put the vinegar into a small pan, along with the garlic and some salt and pepper. Briefly bring it to the boil. Pour the hot vinegar over the layers of pumpkin in the container. Leave for a few hours for the flavours to combine before serving.
Recipe: Antonio Carluccio
Image: Laura Edwards
From Vegetables by Antonio Carluccio