It’s been quite a while since I’ve shared any recipes from Sicily, hasn’t it? I learned this Zucca Gialla in Agrodolce, or Pumpkin in Sweet and Sour Sauce, in a cooking class I took from my friends Alberto and Liliana in Catania. In the version I learned, the pumpkin slices were sauteed in olive oil rather than grilled, but I decided to put my own twist on it today!
I’m wondering if there are any people out there who bought a few sugar pumpkins this year with the intention of finally making homemade pumpkin puree for their Thanksgiving pies. I did. And no, I never got around to baking those pumpkin pies from scratch. But this recipe is so delicious and so simple to make, I’m not regretting it all!
I have the original recipe somewhere around here, along with the other recipes I learned from Alberto and Liliana. But I just didn’t feel like digging through my (still unpacked) boxes in the office. So you’re getting my improvised and Americanized version of Zucca Gialla in Agrodolce. I do remember hearing that the old Sicilian way to serve this dish is with thinly sliced raw garlic and chopped fresh mint adorning each slice of pumpkin. I didn’t do that, but feel free to try it!
For those of you who don’t live in San Diego, land of year-round grilling, you may revert to the original recipe and brown the pumpkin slices in olive oil rather than cooking them on the grill. You could even throw a smashed clove of garlic into the oil to flavor it while it’s heating. Just remove the garlic before adding the pumpkin so it doesn’t burn. Brown the pumpkin slices in batches over medium heat, adding olive oil as needed, then remove them to a serving platter. Drizzle with the sweet and sour sauce before serving.
Around the Web: