In Sicilian cooking, pumpkin and zucchini are often eaten sweet-and- sour style. With zucchini, the tradition is to fry it in good extra-virgin olive oil. Here’s how to prepare them both.
Sweet-and-sour zucchini, unmistakably Sicilian
The sweet and sour taste of this Sicilian dish is quite special and makes a traditional vegetable side into a delicacy. Sweet and sour flavors appear in many Sicilian recipes, especially the beloved eggplant caponata and the typical pumpkin dish of the Palermo area. These are classic regional interpretations that are making their way all over the peninsula. To make Sicilian sweet-and-sour zucchini, wash and pare 8 medium zucchini squash, then cut them into rounds or small cubes. In a large saucepan, add extra-virgin olive oil and sauté 3 garlic cloves. Add the zucchini and let it cook. Then add 3 salted sardines that have been rinsed, scaled and chopped into small pieces. When the zucchini are done, season them with a tablespoon of raisins and pine nuts and cook for another couple of minutes. Mix together 1/2 cup of white vinegar and 1 tablespoon of sugar, then pour it into the pan. Let the liquid reduce. If the zucchini starts to become dry, add small amounts of vegetable broth.
Another sweet and sour Sicilian: the pumpkin
Sugar? Check. Vinegar? Of course. This time we’ll use fresh mint leaves. Sweet-and-sour pumpkin is also a Sicilian specialty. This is a dish to be served room temperature or chilled, so it can be made ahead of time. That makes it a perfect choice when you have lots of guests coming and you don’t want a last-minute frenzy at the stove just before serving dinner. It could even act as an appetizer if you are serving food from a buffet. First, peel and seed the pumpkin, chop it, fry the pieces in a large pan with plenty of extra-virgin olive oil, and when golden drain them on paper towels. Sprinkle with salt. In another pan, fry a few cloves of garlic, minced fine. Add some vinegar and a spoonful of sugar. Remove from the heat and add the mint leaves. Set the pumpkin pieces on a serving plate and pour the lukewarm sweet-and-sour sauce over them.
