Sweet and Sour Pumpkin


Serves 4-6
  • 750g (1lb 10oz) yellow-orange pumpkin, with skin
  • plain flour (all-purpose flour), for dusting
  • olive oil, for shallow-frying
  • 6 large fresh sage leaves
  • 1 teaspoon rosemary needles
  • 50ml (2floz/¼ cup) balsamic vinegar
  • 2 garlic cloves, peeled and finely chopped
  • salt and freshly ground black pepper


  1. This is quite a rewarding pickle, which can be used to accompany cooked food, but can also be served by itself, as a little antipasto, or part of an antipasto. The natural sweetness of the pumpkin married with the slight sourness of the vinegar makes it very appetizing.

    Peel the pumpkin and cut it first into 10cm (4 inch) sections, then into thin slices. Dust these with flour. Add enough olive oil to a medium frying pan so it is 1cm (½ inch) deep. Place over a medium heat. Fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.  In a ceramic container, make layers of the pumpkin slices, interspersed with the sage leaves and rosemary needles. Put the vinegar into a small pan along with the garlic and some salt and pepper. Briefly bring to the boil. Pour the hot vinegar over the layers of pumpkin in the container. Leave for a few hours for the flavours to combine before serving.

    This recipe is from Antonio Carluccio’s Vegetables

This recipe is from Vegetables by Antonio Carluccio

Back to recipes