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● Pinzimonio

baby carrots
2 heads endive, cut lengthwise
1 head radicchio, separated into leaves
1 bunch scallions, washed and trimmed
Other vegetables such as: fennel, celery,
radishes, 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.

 

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