Zucca in Saor, Sweet and Sour Pickled Pumpkins

Trattoria “la Ragnatela”, Mirano Clean pumpkin from peel and seeds and cut into strips about 6-7 mm wide. Fry in boiling oil until golden and drain on kitchen paper to absorb the excess fat.

In the meantime, sauté the very thinly sliced onions in vegetable oil until soft and extinguish with white wine and vinegar, then add the raisins and pine nuts soaked in the white wine, season with salt and season with pepper. Simmer on low heat for about 2 min and then remove from the stove. In a glass or terracotta dish, alternate the pumpkin strips and the marinade until all the ingredients are used. Cover with marinade and refrigerate for at least 24 hours.

Tip: If you do not like raisins, simply omit them.

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