Zucca in saor (Sweet & sour Butternut Squash)
INGREDIENTS FOR 4 PEOPLE:
½ kilo butternut squash flesh, raw, peeled, cleaned
plain flour or potato flour
2 tablespoon extra virgin olive oil
1 kilo of white onions, thinly chopped
0.50 dl white wine vinegar
0.50 dl white wine
Thinly slice the butternut squash – we used the Italian designed ceramic knives by U-Cook Italia.
Flour the pumpkin slices and deep fry them in a deep border pan with some boiling hot sunflower oil.
As soon as they are nice and golden, drain them and dry them on some paper towel. Remember to change the paper towel often.
Now warm some olive oil in another frying pan ( something like a wok will do) and gently fry the onion until nice and golden. Pour the vinegar and the wine on it and turn the heat off.
Now place some pumpkin slices in a deep sided dish and pour some onions on top. Keep alternating the squash with the onion and finish with a layer of onions.
Place in the fridge for at least 2-3 hours. Serve at room temperature.
It will keep up to 2 weeks in the fridge. We displayed our lovely Zucca in Saor on the Elite Plate set of Murano Glass Tableware by Abate Zanetti.