Pumpkin in saor: the recipe for a tasty and seasonal accompaniment

ingredients
  • pumpkin already cleaned
    500 grams

  • white wine vinegar
    3 tbsp
    • 4 kcal

  • Raisins


    70 grams
    • 45 kcal
  • Red onions
    2

  • Pine nuts
    70 grams
    • 595 kcal

  • salt


    to taste
    • 21 kcal
  • brown sugar
    to taste
    • 380 kilocalories

  • Extra virgin olive oil
    to taste
    • 0 kcal

Calories refer to 100 grams of product

The pumpkin in saòr it’s a side simple and tasty vegetarian, typical of Venetian cuisine and in particular the Venetian. The squash is baked in slices, then garnished with Red onions caramelized, pine nuts and raisins, soaked in water and white wine vinegar: the end result is a dish with a delicate taste and slightly bittersweet, perfect to accompany main meat dishes And of fish, but also cold meats and salami as a starter or as an aperitif.

Saïr, in Venetian dialect, means “flavor” and this term designates a condiment made from onions and wine vinegar which, in addition to giving a particular taste to any food, has for primary purpose to keep it longer; it was used by boat fishermen to preserve fish and especially those considered poor, such as sardines. It is a very quick preparation, made with a few simple ingredients.

You can prepare the pumpkin in saòr in advance and keep it for a few days in the refrigerator: leaving it to rest will further enhance the taste. If you want, you can add peppercorns, bay leaves, rosemary needles or others aromatic herbs. For an even tastier result, you can garnish it with salted anchovy fillets. We also recommend that you use the pumpkin with firm, compact and floury pulp: the best varieties for this type of recipe are Violina, Delica or Mantovana. If you love this quintessentially autumnal veggie, don’t miss out on the many other easy and mouthwatering pumpkin ideas.

How to prepare the saor pumpkin

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Cut the pumpkin into slices about 1/2 cm thick (1).

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Peel the red onion and chop finely (2).

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Soak the raisins in cold water and vinegar for at least 10 minutes (3).

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Brown the onion in a saucepan with a drizzle of oil for a few minutes (4).

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Drain the raisins (5).

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Add it to the now wilted onion (6).

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Add the brown sugar and add a drop of water if the base is too dry (7).

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Meanwhile, put the pumpkin in a pan, lined with a sheet of parchment paper, and season with a drizzle of oil and a pinch of salt (8); bake in a preheated oven at 200 ° C for at least 20-25 minutes.

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Once cooked, take the pumpkin out of the oven and place a layer in a container; place the caramelized red onions and pine nuts on top (9).

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Repeat the sequence of layers (10), until all the ingredients are used up.

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Complete with a drizzle of crude oil and serve (11).

storage

Store the pumpkin in the refrigerator, inside a food container, for maximum 48 hours.

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