“Scapece” Pumpkin

Cut the pumpkin into rectangles from 1.2 to 2 inches, and about 0.2 inch high.

Leave these under the sun sprinkled with salt, and then fry them in batches in boiling oil until they color.

Drain them and arrange in layers in a small bowl, combined with mint leaves, pepper, chili and a pinch of salt. Boil the vinegar for about 10 minutes with the garlic and a glass of water. Pour the boiling liquid onto the pumpkin adding also 3 spoonfuls of the oil used for frying.

Cover the receptacle and marinade the ingredients for about 12 hours.

Serve cold.