TABELIAAUTHENTIC RECIPE
PinzimonioRaw Vegetables with Olive Oil Dip
A Tuscan starter of fresh raw vegetables dipped in a simple mixture of extra virgin olive oil, salt and white pepper. An exercise in simplicity, entirely dependent on the quality of the vegetables and oil.
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Authenticity Score
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Ingredients (4 servings)
- Fennel bulb1 piece
- Celery3 stalks
- Carrots2 pieces
- Radishes6 pieces
- High-quality extra virgin olive oil6 tablespoons
- Fine sea salt1 pinch
- White pepper1 pinch
Method
Prepare the vegetables
Cut and soak the fennel
- 1 Remove the tough outer layers of the fennel and cut lengthways into 6–8 wedges.
- 2 Soak in water for 5 minutes to crisp slightly.
Cut celery and vegetables into sticks
- 1 Remove the celery leaves, reserving them for decoration, and cut the stalks into long thin sticks.
- 2 Peel the carrots and cut into sticks.
- 3 Wash the radishes and halve, leaving a little of the leaves attached.
Make the dip
Make the oil dip
- 1 Prepare an individual small dish of dip for each person.
- 2 Combine extra virgin olive oil, salt and white pepper and stir lightly. Do not emulsify: distinct layers are traditional.
Serve
Arrange and serve the vegetables
- 1 Stand the vegetables attractively on a platter or in a tall glass.
- 2 Give each person a small dish of dip to dip the vegetables into as they eat.
Ready when
Keep the vegetables refrigerated until just before serving so they do not dry out.
About this dish
Pinzimonio is a raw-vegetable starter long enjoyed at central Italian tables. Simply cut seasonal vegetables with olive oil, salt and pepper, it has been valued as a way to taste the freshness of the harvest directly.
Fennel, celery, radishes and cardoons appear from autumn into winter, while young vegetables join in spring and summer. With no cooking involved, its meaning is clearest where the fields and freshly pressed olive oil are close at hand.
It serves as a light nibble before a meal or as vegetables to refresh the palate before or after meat. This distinctly Italian starter shows the quality of vegetables and oil through restraint, rather than adding culinary embellishment.
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