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Pinzimonio
Raw vegetables with olive oil
Pinzimonio: Tuscan raw vegetables dipped in new-season olive oil
In Tuscany pinzimonio comes out in November, when the frantoi (olive mills) press the new oil and families want something that shows off its peppery green bite. A jug of raw, cold vegetables is set in the middle of the table and everyone dips into their own little bowl of oil seasoned with salt and pepper, usually before a plate of pasta or alongside bruschetta at the mill. Crunch matters more than anything: fennel, celery hearts, radishes, carrots, young artichokes and red peppers, all very fresh. Chef's tip: keep the cut vegetables in a bowl of iced water for 15 minutes before serving; they turn crisper and look glossy without any dressing.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the vegetables
- 1 fennel bulbtrimmed and cut into wedges
- 4 celery sticks from the pale heartcut into batons, leaves kept
- 2 carrotspeeled and cut into sticks
- 8 radisheshalved if large
- 1 red peppercut into strips
- 2 small young artichokes (optional)outer leaves removed, cut into quarters
- ½ lemonfor the artichokes
For the dip
- ½ cup new-season extra virgin olive oilthe best you can find
- 1 tsp flaky sea salt
- ½ tsp black pepperfreshly ground
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Method
0/5 doneStep 1: Fill a large bowl with cold water and a handful of ice. Cut 1 fennel bulb, 4 celery sticks from the pale heart, 2 carrots, 8 radishes and 1 red pepper into sticks or wedges about the length of a finger and drop them into the iced water as you go.
10 minStep 2: If using 2 small young artichokes, rub the cut sides with ½ lemon and keep them in a separate bowl of water squeezed with the rest of the lemon so they don't turn brown.
Step 3: Leave the vegetables in the cold water for 15 minutes, until they feel firm and snap cleanly. Drain and pat dry with a clean tea towel. Common mistake: dressing the vegetables in advance; the oil makes them limp, and each person seasons their own.
15 minStep 4: Stand the vegetables upright in glasses or lay them on a platter.
Step 5: Give each person a small bowl of ½ cup new-season extra virgin olive oil and let them season it with 1 tsp flaky sea salt and ½ tsp black pepper to taste, stirring with a stick of celery. Serve at once while the vegetables are cold.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinzimonio take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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