Assassination Custard’s Pumpkin Agrodolce
This recipe is time-consuming but worth the effort. It keeps in the fridge for about a week or so, if it lasts that long!
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
6
MINUTES
Ingredients
1 whole small-medium Crown Prince pumpkin vinegar/sugar mixture with added water (see Bitters and Guanciale recipe)
3 garlic cloves, chopped
extra virgin olive oil
sea salt
Method
Very carefully cut the pumpkin in half.
Then even more carefully, flesh side down, slice the pumpkin in ½cm thin or whatever feels comfortable and not dangerous.
Using a griddle, pan-grill the pumpkin slices until cooked and a little charred. Approx. 2-3 minutes per side. As the pan gets hotter it will take less time.
Tumble the slices into a container and pour over enough of the sugar/vinegar mixture (with a little added water) to cover the pumpkin. Add some extra virgin olive oil. Put a lid on the container and leave overnight in the fridge.
Bring to room temperature before serving. We add a little chopped garlic just before serving.
Don’t forget to spoon over some dressing and oil. Finish with sea salt. The marinade could be used again (for this recipe) or other dressings.
