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Fried marinated pumpkin

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 8 people
800 g pumpkin (preferably hokkaido)
flour
oil for frying
soy sauce (shoyu)
apple cider vinegar
water
sage

Instructions

First prepare the carpione with half a cup of shoyu, half of apple cider vinegar and a little water, then break up with your hands a dozen sage leaves and put them in marinade.
Then cut the pumpkin into 1 cm thick slices and width of about 4 cm.
Flour them well on both sides and fry in a pan with olive oil or corn.
Dry them on paper towels and place them on a baking sheet wide and low, then cover with the marinade prepared earlier and let rest a few hours before serving.


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Notes

Questa ricetta è tratta dal libro: 
LA CUCINA ETICA
il più completo ricettario di cucina vegan

di Emanuela Barbero, Alessandro Cattelan, Annalaura Sagramora
© Edizioni Sonda

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