Italian🥬 Vegetables

Pumpkin Caponata

Name: Pumpkin Caponata
Total time: 30 min
Cuisine: Italian
Ingredients: 5½ cups (800 g) Long Neapolitan pumpkin; 2 Red onions; 2 Celery stalks; 2 tbsp Pine nuts; 2 tbsp Raisins; 2 tbsp Taggiasca olives; ~½ tsp Chili flakes; ~3 tbsp Chili-infused extra virgin olive oil; 2 tbsp Apple vinegar or honey vinegar; 1 tbsp Sugar; 1 cup packed Fresh basil leaves; 3¼ cups (750 ml) Seed oil for frying; ~3 tbsp Extra virgin olive oil; 1 tbsp Tomato paste; ~200 g Blue cheese; ~1 loaf Fresh bread

⏱ 30 min

Adapted from a video by Giallozafferano Italian Recipes

🍂 Funky Pumpkin EP.1 – Pumpkin Caponata ❤️

Watch on YouTube

Ingredients

Long Neapolitan pumpkin5½ cups (800 g)
Red onions2
Celery stalks2
Pine nuts2 tbsp
Raisins2 tbsp
Taggiasca olives2 tbsp
Chili flakesTo taste~½ tspest.
Chili-infused extra virgin olive oilTo taste~3 tbspest.
Apple vinegar or honey vinegar2 tbsp
Sugar1 tbsp
Fresh basil leaves1 cup packed
Seed oil for frying3¼ cups (750 ml)
Extra virgin olive oilFor sautéing~3 tbspest.
Tomato paste1 tbsp
Blue cheeseFor serving~200 gest.
Fresh breadFor serving~1 loafest.

Steps

1
Cut the pumpkin into 2 cm cubes, keeping the pieces intact.
2
Deep fry the pumpkin pieces at 175°C for about 4–5 minutes, being careful not to overcook. Drain the excess oil on paper towels.
3
Roast the fried pumpkin in the oven at 215°C for 5 minutes.
4
While the pumpkin is roasting, finely chop the onions and celery, then sauté them in extra virgin olive oil. Add chili flakes to taste.
5
Add the pine nuts and olives to the pan.
6
Rehydrate the raisins in honey vinegar, then add them to the pan along with 1 tablespoon of sugar. Season with salt to taste.
7
Stir in 1 tablespoon of tomato paste to enhance the flavor.
8
Gently add the roasted pumpkin to the pan and mix carefully until all ingredients are well combined.
9
Serve warm, garnished with fresh basil and extra chili, alongside blue cheese and fresh bread.

Pumpkin Caponata

Ingredients

Steps

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