Sicilian Sweet and Sour Pumpkin
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 429
- Carbohydrates g 17.6
- of which sugars g 13.8
- Protein g 4.4
- Fats g 37.9
- of which saturated fat g 5.61
- Fiber g 2.2
- Sodium mg 302
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Sweet and sour pumpkin, or zucca in agrodolce, is a dish that really captures the heart of Palermo. This Sicilian pumpkin recipe started as street food in the historic Vucciria market. Clever cooks—who, let's be honest, were on a budget—created something truly special. The nickname “o ficatu ri setti cannola” reflects its origins, showing how pumpkin replaced sweet and sour liver, a dish once reserved for the wealthy.
What do you get? A really good mix of tender pumpkin slices, cooked until they soak up all the tangy and sweet flavors from vinegar and sugar. It's a flavor combo that's so so Sicilian. Each family throws in its own twist—maybe fresh mint or a touch of garlic. But the real magic? How the golden pumpkin pairs beautifully with that classic agrodolce taste.
People love how sweet and sour pumpkin showcases the heart of Palermo’s street food culture. But honestly, it’s not just about tradition anymore. These days, it fits perfectly into vegetarian and vegan diets. You know, it’s a beloved choice at family tables across Sicily. Moist texture and rich flavor make it super versatile—as a side dish, a starter, or even a snack with some bread. And look, folks from various parts of Sicily might tweak things, but the core idea remains: simple ingredients creating something really delicious.
It's fascinating. This Sicilian pumpkin recipe has evolved from a modest market snack to a dish featured at parties, Sunday dinners, or as part of a fancy Sicilian antipasto spread. With every bite, you enjoy history, a taste of sweet and tangy goodness, and a reminder that some of the best traditional Sicilian recipes come from everyday people making the most of what they had.
This dish is a testament—truly—to the creativity and resourcefulness of Sicilian cooks, continuing to bring joy and flavor to modern tables. Really, can't go wrong.
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- INGREDIENTS
- Red pumpkin 4 lbs (1800 g)
- Extra virgin olive oil 1 ¾ cup (400 g)
- Sugar 3.67 tsp (15 g)
- Fine salt to taste
- White wine vinegar 4 tbsp (60 g)
- Garlic 3 cloves
- Mint to taste
How to prepare Sicilian Sweet and Sour Pumpkin
To prepare the Sicilian sweet and sour pumpkin, take the red pumpkin, cut off the skin with a knife 1, then divide it in half 2 and cut each half into slices 3/8 inch thick 3.
Place a pan on the heat, pour in the olive oil and heat it. When it reaches 340°F, the oil is ready for frying. Measure the oil temperature with a food thermometer for optimal cooking. Place the pumpkin slices in the oil 4 and cook for about 4 minutes 5; the pumpkin should be cooked but still quite firm. Use a slotted spoon to drain the pumpkin slices 6.
and place them on a tray 7. Meanwhile, wash and chop the mint leaves 8 and finely slice the garlic 9.
Discard some of the oil used for frying and keep 5 oz in the pan 10, add the peeled and sliced garlic cloves 11, the sugar 12,
and the white wine vinegar 13. Let the seasoning reduce over high heat for a few minutes, then turn off the heat 14. Now you can serve the pumpkin: arrange the pumpkin slices on a plate, salt them 15.
cover with the garlic and oil dressing 16, sprinkle with the chopped mint leaves 17, and serve your Sicilian sweet and sour pumpkin hot or warm 18.