• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AModoMio
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×

home » dishes » garnish

Sicilian-style sweet and sour pumpkin

  • German
  • Italian

sweet and sour pumpkin - recipe

The Sicilian-style sweet and sour pumpkin is a simple and rustic side dish known in Sicily as o ficatu ri setti cannola - the liver of the seven taps.

jump to recipe
Jump to Recipe

The dish from the market

The recipe for the sweet and sour pumpkin was created in one of the oldest and most popular markets in the city of Palermo, the Vucciria. The name of this market is derived from the French word boucherie i.e. butcher's shop. During the reign of Charles of Anjou (1226 - 1285) in Sicily, a slaughterhouse was built near the port. The meat here was of exceptional quality and its reputation spread quickly. In no time, there was no better place in the city to buy meat and the slaughterhouse became a market. In the years that followed, the market expanded and you could find everything you needed to eat here. Even street vendors, especially fishermen and farmers, were given a fixed place to sell their goods. The square was surrounded by seven fountains, i.e. seven water taps

sweet and sour pumpkin -recipe

Liver of the poor

All Palermo people, regardless of social class, found everything they needed to eat at the Vucciria. But not all products cost the same. Some of them, such as liver, were intended only for nobles because of their high price. The expensive liver was fried and marinated sweet and sour and seasoned with mint.
Those who could not afford liver bought pumpkin slices, which were prepared in the same way as the expensive liver. Since it was mainly the street vendors who could not buy liver and had to make do with the cheap pumpkin, the pumpkin prepared in the same way as liver became known as o ficatu ri setti cannola - the liver of the seven taps.

sweet and sour pumpkin - recipe

Sicilian sweet-sour pumpkin

The Sicilian-style sweet and sour pumpkin is a simple and rustic side dish known inSicily as o ficatu ri setti cannola -the liver of the seven taps.
4.34 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course side course, Side Dish
Cuisine Italian, Italy, Sicily
Servings 4 serves
Calories 375 kcal

Ingredients
 

  • 1 pumpkin, with yellow flesh
  • garlic
  • mint
  • 2-3 tbs vinegar
  • 1 tsp sugar, - or honey
  • pepper
  • oil, for frying

Instructions
 

  • Wash the pumpkin, peel it and remove the seeds. Cut the pumpkin into 1 cm thick slices and fry them in oil until golden brown. Dab the slices one by one with kitchen roll and place them on a serving plate. Cover with mint leaves and garlic slices.
  • Warm up the vinegar, sugar and salt and marinate the pumpkin slices.
  • Let the pumpkin slices stand covered for at least one hour. Garnish with fresh olive oil and fresh mint before serving. Serve with warm and toasted homemade bread.

Nutrition

Calories: 375 kcalCarbohydrates: 93 gProtein: 14 gFat: 1 gSaturated Fat: 1 gSodium: 14 mgPotassium: 4624 mgFiber: 7 gSugar: 42 gVitamin A: 115777 IUVitamin C: 122 mgCalcium: 286 mgIron: 11 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

When Sicilian pumpkin is prepared in northern Italy

According to the traditional preparation of Sicilian-style pumpkin, the pumpkin must be deep-fried. However, deep-frying is not particularly appreciated in northern Italy, so this process is often replaced by baking in northern Italy. However, if you prefer the northern Italian version, avoid saying so: puritans are very particular about this.

Buon appetito!

More garnish

  • green beans with gorgonzola and vinegar
    Marinated Green Beans with Gorgonzola
  • Caramelised tomatoes
    Caramelised tomatoes
  • dried tomatoes
    Dried, pickled tomatoes
  • rice and peas
    Risi e bisi

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

the book

a modo mio - the book

workshops

In Vienna I regularly offer workshops for basic pasta, gnocchi and ravioli.

Seasonal recipes

  • Pasta al forno
    Pasta al forno – Baked Ricotta and Reetroot Pasta
  • Bandnudeln auf päpstliche Art
    Fettuccine alla papalina, ribbon noodles for the Pope
  • egg dish - frittata
    Frittata with chicory
  • Veal roulades with pine nuts and pistachios - recipe
    Veal roulades with pine nuts and pistachios
  • Mazzini's almond cake
    The patriotic cake: la torta di Mazzini
  • Sweet seduction in Italian. cake and wine
    Fast chocolate-nut cake

all italian recipes

Welcome to AModoMio

Foto: Anna Stöcher

I'm Alessandra and on my blog you will find original Italian recipes and their stories

about

Footer

↑ back to top

About

  • imprint
  • data protection

Newsletter

  • subscribe

Contact

  • contact
  • mediakit - download

Copyright © 2022 AModoMio

  • German
  • Italian