- 2 fennels
- ¼ cup olive oil
- Cut off the tops of the fennels, leaving just the bulbs. Remove the outer leaves and discard. Cut a slice off the bottoms. Then cut the bulbs in quarters and dry them.
- Put the olive oil in a bowl and season abundantly with salt and pepper. This is the pinzimonio.
- Dip pieces of fennel in the pinzimonio and eat them out of hand. This Roman delicacy can