When I get ready to leave for a trip, I always leave my husband some of his favorite dishes. This marinated pumpkin is at the top of the list.The market inspires what I cook and this week at my farm shop Francesca had zucca gialla, pumpkin. Francesca is Sicilian and often gives me great recipes too, she has a million for pumpkin, but this recipe I first had in Palermo.
Mint and garlic are a typical flavor combination found often in Sicily. Marinating using vinegar as well as oil is also another fabulous kick of flavor, used in Sicilian cuisine. My marinated eggplant is similar, but using garlic, olive oil and red wine vinegar with oregano, Benita at PORKS at the Mercato Centrale shared her recipe with me.
Ingredients
- Pumpkin or butternut squash
- Extra virgin olive oil
- Garlic, sliced thinly
- Chili pepper flakes, to taste
- Salt
- White wine vinegar
- Mint
Instructions
- I use a stovetop iron grill to cook the pumpkin, drizzled with oil. I tried baking, but it gets too mushy.
- When the hot grilled pumpkin comes off the grill I layer the aromatics and splash with an Italian white wine vinegar before covering with extra virgin olive oil at the end.
- I season with salt as I layer then pumpkin too.( In USA, I would use a cider vinegar, the white wine vinegar I use here is almost sweet.)
- Once I have finished, I then move the slices from the bottom to the top.
Make a lot. Besides being fabulous on their own, they complement many dishes.
Great with sausage or cheese.
We often make crostoni, baked bread slices, topped with cheese and marinated vegetables or add to a pasta sauce.
In Italy, I use a not too sharp white wine vinegar. In USA I would try apple cider vinegar.
Previously unknown to me! I love pumpkin, too, and am always looking for new ways to celebrate the fall harvest. Grazie mille!
ciao Judy. I’ve had many pumpkin dishes in Italy. Love! I wonder which US pumpkin variety comes close to the zucca gialla. Today I saw one that had a similar color and shape to yours, though flatter, called a cheese pumpkin. Do you know it? Grazie. Susan
i think a butternut squash works well and is easier to slice! here they just call them zucca gialla– ha ha. I finally saw an “american” style pumpkin, which they were selling for halloween here. they told it was not an eating pumpkin, needless to say,i ate it and did not die!
Thanks Judy! I’ll try it with butternut. In the fall I find little but heavy pumpkins that are called pie pumpkins. Good for soup etc. too.
This looks amazing-who would have thought about mint and zucca together? Actually, this reminds me of zucchine alla scapece now that I think about it (only minus the frying!) How long do you grill the zucca for?
each pumpkin has different cooking times. cook until tender!