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PINZIMONIO

OLIVE OIL DIP WITH RAW VEGETABLES

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Pinzimonio
Rome - Lazio
Preparation - Easy
Serves - as many as you like.

A dip for raw vegetables originating in Rome. The very best olive oil must be used for this dip. A large platter with an assortment of the freshest vegetables to be had, otherwise don't bother.

Very popular at parties especially in summer. Easy to prepare and refreshingly cool.

Pinzimonio comes from pinzare, to pinch, and monio from matrimonio, marriage. Pinching and combining the two, the vegetable with the olive oil dip. The olive oil should be the best you can find.
  • olive oil, best quality of extra-virgin oil
  • coarse sea salt
  • freshly ground black pepper
  • celery
  • tomato
  • fennel
  • carrot
  • raw artichoke
  • bell peppers, red, yellow and or green
  • cauliflower

In a bowl, mix olive oil with salt and pepper to taste.

Serve accompanied by a platter with fresh thinly sliced vegetables, use your imagination and preferences.

Dip vegetable in the olive oil and enjoy.

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MM





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