4 tbsp olive oil
4 large onions
3 cloves garlic
3 cm piece of fresh ginger (or a tbsp powdered if you don’t have any)
3 red chillies
salt & peper to taste
1 kg pumpkin or butternut squash cut into chunks
510 mls stock
1/2 block coconut cream or 1 can coconut milk
2 limes, juice and zest (I use lemons when I can’t get limes)
25g fresh corriander (I know a joke in Italy, so I use parsley when I have run out of the home-grown stuff, but no where near as good)1. Heat the oil and fry gently the onions, garlic, ginger & chillies for 5 mins
2. Add pumpkin/ squash, seasoning, stock, coconut & simmer partially covered for 25 mins
3. Puree with a blender, check seasoning and stir in chopped corriander & lime zest & juice. Yummy!
-Slice, deseed and peel the pumpkin. The Sicilians slice it very thinly, but I did slightly chunkier pieces – about half an inch across. You could also dice it if you wanted, I’m sure. -Add a couple of tablespoons of olive oil to a pan and fry the pumpkin in batches. -Put each finished batch onto a plate and season the layers as you do so. -When the pumpkin has all been fried, slice a garlic clove and fry briefly before adding balsamic vinegar and sugar to the pan and reducing down. I used a ratio of 2 parts vinegar to one of sugar, but it’s up to you as to how agro or dolce you want it. -Pour the agrodolce over the pumpkin and chill before serving (with a sprig of mint to be really traditional).