Very good is the appropriate adjective for this dish. Pumpkin in itself is not very tasty but accompanied by the onion becomes. Excellent freshly prepared but just as good if left to rest for a few hours, so if you do not have time to not worry, you can prepare it in advance.
SERVES 4
500g pumpkin already clean
3 large onions
100g farina00
a coffee cup of white wine vinegar
2 teaspoons of sugar
A sprig of rosemary
Qb oil and salt
Slice the squash, flour it and fry in very hot oil with the rosemary with salt until golden brown. put it on paper towels to remove excess oil.
Peel onions cut into thin slices and put them to simmer in a saucepan with a little oil, add some 'water so that it is soft, add some salt and pepper if you like. Halfway through cooking, add the onion pumpkin stirring very gently so as not to break it.
When the onion reaches the desired doneness, add the vinegar mixed with sugar, let it evaporate a few minutes and turn off the heat.
NOT 'inviting?
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