Fegato di sette cannoli
It is autumn in Australia and there are plenty of pumpkins around. I like cooking pumpkin this way because it has unusual flavours and it can be made well in advance. I have presented it both as an antipasto and as an accompaniment to main dishes.
I cook this dish quite often and I am surprised that I have not written about it on my blog.
The following text is a condensed version from my first book Sicilian Seafood Cooking. The photograph is also from the book. This all took place in my kitchen – I cooked it , Fiona Riggs styled it and Graeme Gillies photographed it.
This Sicilian specialty is sometimes called zucca in agro dolce (pumpkin in sweet and sour sauce) but I prefer the more colloquial Sicilian name, ficato ri setti canola – literally, ‘liver of the seven spouts (or reeds)’.
It is a colourful and aromatic dish. There is the strong colour of the pumpkin, tinged brown at the edges, and contrasted with bright green mint. The sweetness of the pumpkin is enhanced by the flavours and fragrance of garlic, cinnamon and vinegar. It is better cooked ahead of time – the flavours intensify when left at least overnight, but it can be stored in the fridge for several days.
The dish is said to have originated among the poor, in what is known as one of the quartieri svantaggiati (‘disadvantaged suburbs’) of Palermo.
Sicilians are colourful characters and like stories. It is said that the pumpkin dish was first cooked and named by the herb vendors of the Piazza Garraffello a small square in Palermo. These were the days before refrigeration and balconies and windowsills were often used to cool and store food, especially overnight. As the story goes, the herb sellers could often smell the aroma of veal liver coming from the balconies of the rich. At home, they cooked pumpkin the same way as the well-to-do cooked liver (fegato) and, wanting to create a bella figura, they hoped the fragrance of their cooking would mislead the neighbours into thinking that they too were well-to-do and could afford to eat liver.
The typical way of cooking liver is to slice it thinly, pan-fry it and then caramelise the juices in the pan with sugar and vinegar to make agro dolce (sweet and sour sauce).
As for the seven spouts (sette cannoli), they are the short cane-shapedspouts of an elegant 16th-century fountain in the piazza. Below – cathedral in Palermo.
In Australia I generally use the butternut or Jap pumpkin,The pumpkin is sliced 1cm (.in) thick and traditionally fried in very hot oil (if thicker, they take too long to cook).
Although baking the pumpkin slices is not traditional, I prefer this method .It certainly saves time in the preparation (see variation below). Serve it at room temperature as an antipasto or as a contorno (vegetable side dish).
1kg (2lb 4oz) pumpkin
10 cloves garlic
extra virgin olive oil (1. cup
if frying 1/3 cup if baking)
3 teaspoons sugar
1 cup white wine vinegar
1 teaspoon ground cinnamon
small mint leaves
salt and freshly ground pepper
Fried Method
Peel and remove the seeds of the pumpkin and cut into 1cm (in) slices.
Peel and slice 4 cloves of garlic.
Heat the olive oil in a large heavy-based frying pan. Add the garlic cloves.
Remove when it has coloured and fry the pumpkin slices, turning them only once in case they break, until they become soft and begin to colour around the edges. Add salt to taste. Remove the pumpkin and discard some of the oil,
but keep any juices.
Use the same frying pan for the agro dolce sauce: add the sugar, stir it around the pan to caramelise it, and then add the vinegar and cinnamon.
Stirring constantly, allow the sauce to thicken slightly as the vinegar evaporates.
Add the remaining garlic cloves and few sprigs of mint to the warm sauce.
Add the pumpkin to the sauce, and sprinkle with pepper. Allow the sauce to penetrate the pumpkin on very low heat for a few minutes. Alternatively, pour the sauce over the pumpkin and turn the slices a couple of times. Cool
and store in the fridge once cool. Eat at room temperature.
When ready to serve, arrange the slices in a serving dish, remove the old mint (it would have discoloured). Scatter slices of fresh garlic and fresh mint leaves on top and in between the slices.
Baked version
Cut the pumpkin into thicker slices, about 2–3cm (1in).
Sprinkle with salt and place on an oiled baking tray.
Bake the pumpkin and garlic in a 200C (400F) oven (discard the garlic when the pumpkin has cooked).
Make the agro dolce sauce (see the above) in the baking tray instead of a frying pan.
I also add fresh bay leaves – like the look and the taste of it.
The mint must be fresh mint.
Proceed as the recipe above.
