With over 400 years of Spanish history, the use of sweet and sour is well entrenched in Sicilian cuisine.
Sweet and sour pumpkin with mint (zucca in agrodolce con la menta)
- 500g pumpkin, cut into thick slices
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, cut into slivers
- a pinch of fresh dried chillies
- sea salt
- ½ cup red wine vinegar
- 2 teaspoons sugar
- 6 mint leaves
Warm the olive oil and add the garlic and chillies over a low heat for a couple of minutes without burning.
Add the pumpkin, season with salt, mix, cover with a lid and cook until tender – about 8 minutes. Add a bit of water during cooking if necessary. When almost ready, mix the vinegar with the sugar in a cup.
Increase heat and pour over the pumpkin. Reduce for a couple of minutes, adjust salt and switch off.
Place on a serving dish and leave to cool until needed. Top with mint leaves before serving.