The recipe of the pumpkin scapece, a tasty dish that recalls the zucchini prepared in a similar way!
A fresh side dish lightened by an even tastier tasty seasoning the next day: here the scapece pumpkin recipe.
To lighten a fried dish with one sweet and sour mixture it is a typically Neapolitan custom, but which is also typical of other areas of Italy, although perhaps the best known side dish seasoned with scapece is above all courgettes.
But in this event we would like to propose you to taste another dish of the Neapolitan tradition a little more winter, just the pumpkin alla scapece. Passed in flour and fried, we could enjoy it immediately but if we leave it in the scapece dressing at least one night, a simple dish will really come back!
Ingredients
- 600 gr pumpkin pulp
- 80 gr flour
- a white onion
- 2 tablespoons of sultanas
- 50 gr flour 00
- 2 spoons of pine nuts
- 100 ml white wine vinegar
- 1-2 sprigs of rosemary
- salt, pepper and extra virgin olive oil to taste
- 200-300 ml peanut oil
We prepare the pumpkin
We heat peanut oil in the pan for frying and, in the meantime, prepare the pumpkin by removing the filaments and reducing it into thin slices or slices. Let's flour the pumpkin and immerse it in hot oil, cook until it is clear well golden, so for about 1 minute. Add some rosemary needle into the oil, which will release its tasty smell and, as soon as everything is crisp, let's drain the pumpkin sticks on some fried paper, thus removing the excess oil. Let it cool.
Season the pumpkin
As soon as the pumpkin sticks will be cold you will need to put them in a baking dish with low bottom and season them with plenty vinegar, pine nuts, raisins, salt, pepper and the remaining rosemary garlics, thus creating the scapece. Serve the pumpkin dish scapece about 10-15 minutes after having seasoned: no need to add that this dish will be even better the next day!
