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Recipe of the week

Foodies Corner

Recipe of the week


Sweet and Sour Pumpkin

Serves 4-6 people


  • 750g yellow-orange pumpkin, with skin
  • Plain all-purpose flour, for dusting
  • Olive oil for shallow frying
  • 6 large fresh sage leaves
  • 1 teaspoon rosemary needles
  • 50ml balsamic vinegar
  • 2 garlic cloves, peeled and finely chopped
  • Salt and freshly ground black pepper


  • Peel the pumpkin and cut it first into 10cm sections, then into thin slices.
  • Dust the slices with flour.
  • Add enough olive oil to a medium frying pan so it is 1cm deep. Place over a medium heat then fry the pumpkin slices until golden on both sides. Drain on absorbent kitchen paper.
  • In a ceramic dish, make layers of the pumpkin slices, interspersed with the sage leaves and rosemary needles.
  • Put the vinegar in 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 dish. Leave for a few hours for the flavours to combine before serving.

Credit: Recipe taken from Antonio Carluccio’s latest cookbook, ‘Vegetables’.
Photo Credit: Laura Edwards

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