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Print this Recipe    Sweet Sour Pumpkin

Zucca Agro-Dolce
(Sweet Sour Pumpkin)

1 pound pumpkin, peeled and cut into 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
Pinch sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 garlic cloves, chopped
1 1/2 cups diced tomatoes (if using canned, include the juices;
if using fresh, add 1/2 cup tomato sauce)
3 tablespoons raisins
1 tablespoon sugar
1/2 teaspoon paprika
2 tablespoons red wine vinegar
Salt and cayenne pepper to taste

Using a large frying pan and working in batches, lightly brown the
pumpkin slices in 2 tablespoons of the olive oil, sprinkling with
a pinch of sugar, cinnamon and allspice toward the end of the
browning. Remove the pumpkin to a plate.

Into the hot pan toss the remaining oil and garlic and cook a moment
or two -- just until fragrant, do not let brown. Then quickly add
the tomatoes, raisins, sugar, paprika and vinegar; simmer a few
minutes to reduce the tomatoes to a thick sauce. Return the pumpkin
to the pan. Season with salt and cayenne pepper, balance the sugar
and vinegar, and serve either warm or at cool room temperature.
Serves 4 to 6 as part of an appetizer tray.

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