Pinzimonio
Tuscany minimalist masterpiece: crisp raw vegetables served with individual bowls of the finest extra-virgin olive oil for dipping. This simple preparation celebrates the oil harvest and garden-fresh produce.
- 1 cupBest extra-virgin olive oil(new harvest Tuscan preferred)
- to tasteFlaky sea salt
- freshly groundBlack pepper
- 1Fennel bulb(cut into wedges)
- 4Celery stalks(with leaves)
- 1 bunchRadishes
- 4Carrots(cut into sticks)
- 2 headsBelgian endive(leaves separated)
Prep vegetables up to 4 hours ahead, keep wrapped in damp towels in refrigerator.
- 1Prepare vegetables: wash, trim, and cut into dipping-sized pieces
- 2Arrange vegetables attractively on large platter or in individual cups
- 3Pour olive oil into small individual dipping bowls (2-3 tbsp each)
- 4Season each bowl with pinch of salt and grinding of pepper
- 5Serve immediately, allowing guests to dip vegetables into their own bowl
The quality of olive oil is paramount - this is not the place for everyday cooking oil. New harvest oils are ideal.
Hailing from Tuscany, pinzimonio derives from Italian verb pinzare meaning to pinch referring to biting or spicy quality. Simple blend of best quality extra virgin olive oil with salt and pepper served in individual dipping saucers. Presented at beginning of meal with crudités. Partner to Piedmont bagna cauda but distinctly Tuscan in its simplicity.