What vegetables to choose for pinzimonio?
To prepare pinzimonio you can give free rein to your imagination, because the vegetables you can use are virtually endless. We advise you to opt for seasonal vegetables, of course very fresh, which you can buy from your trusted vegetable shop. For our recipe, the chef chose celery, carrots, red peppers, fennel, Belgian endive, cucumbers and radicchio (when in season, we recommend substituting the latter for artichokes, which are perfect for pinzimonio). Once you have rinsed and dried the vegetables well, proceed as follows:
- Remove the leaves placed at the end of the celery, remove any filaments and cut it into sticks
- Remove the ends of the fennel and the tougher outer leaves, then cut it into wedges.
- After removing filaments and seeds, cut peppers into strips.
- Remove the outside of the potatoes with a vegetable peeler and cut them into sticks.
- Remove the outer leaves of endive and radicchio and peel off the inner ones from the base so that they can be easily dipped in oil.
Now all you have to do is place the vegetables vertically in a tall glass or bowl so that each diner can pick them up and dip them easily into their own bowl of extra virgin olive oil to which, if they wish, they can add lemon, salt and pepper.
Oil and vegetable dip: An indestructible pair!
For a good vegetable dip you need an oil that is just as good: of course high quality extra virgin olive oil, because it is the latter that will impart flavor to the vegetables. To best savor the taste and authenticity of extra virgin olive oil, we recommend that you use it pure, without even adding salt, with which you can season raw vegetables after you have dipped them in oil.
For our vegetable pinzimonio, the Chef has chosen Farchioni Collezione di Famiglia Extra Virgin Olive Oil, which comes from a meticulous selection of the best oils in the world, obtained from olives that, as soon as they are picked, are transported directly to the mill to be processed, so that they keep all their organoleptic properties intact. This oil of the highest quality, which presents itself to the eye with a pleasant brilliance and to the nose with distinct herbaceous notes reminiscent of the smell of fresh vegetables, is characterized by an elegant and harmonious taste, very balanced, making it perfect as an ingredient for a wide variety of dishes, cooked and raw.
