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● Pinzimonio
Pinzimonio is another way of eating raw vegetables, simply dipped in olive oil that has been seasoned with salt and pepper. Again, this is a recipe that will allow you to use a variety of ingredients, but for me pinzimonio has to be made with baby artichokes that are young, tender, without spines and soft as butter. I also like to use scallions and spring garlic. Carrots, radishes, celery and fennel are great too.
baby carrots
2 heads endive, cut lengthwise
1 head radicchio, separated into leaves
1 bunch scallions, washed and trimmed
Other vegetables such as:
1 fennel bulb, fronds trimmed off, core removed and bulb sliced into sticks
celery, cut into matchsticks
radishes, washed and trimmed
sugar snap peas
red and yellow bell peppers, halved, seeded and sliced into strips
1⁄2 cup fruity extra-virgin olive oil
salt and freshly ground pepper
Arrange the vegetables on a platter. Whisk the olive oil with salt and pepper to taste. Pour this mixture into narrow dipping bowls, and dip vegetables in the seasoned olive oil to eat.
