Peel the garlic, remove the core and chop into small pieces. Put it in the cup of the stab mixer with a spoonful of vinegar and a pinch of salt. Start to blend, dribbling in the oil, until a dense, smooth sauce is obtained. Add salt to taste and leave to stand in the fridge until the time of serving.
Peel the pumpkin and remove the internal filaments. Cut it into slices about 4 cm thick and then slice very finely with the aid of a mandoline slicer. Heat plenty of groundnut oil to 170° in a frying-pan. In the meantime, dip the pumpkin slices in the rice starch, then drop them into the hot oil. Fry until they crisp, then drain them and dry them thoroughly on kitchen paper. Season with sea salt and serve piping hot with the aioli sauce.
CHEF'S TIPSFeel like something tasty and different? This is the right time of year for these pumpkin chips, with a sauce that comes straight from the Iberian peninsula.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.