Pinzimonio

Name: Pinzimonio (Crudités with Extra-Virgin Olive Oil)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 1 ramekin or small dish per person full of extra-virgin olive oil; 2 young fennel bulbs, cut lengthwise into eighths inner tender stalks, plus hearts, of 4 young heads of celery; 2 young fennel bulbs, cut lengthwise into eighths inner tender stalks, plus hearts, of 4 young heads of celery; 8 small new carrots; 1 ramekin or small dish per person full of extra-virgin olive oil; 2 bunches of spring onions, trimmed; 4 small tender artichokes, outer leaves removed, cut into eighths

Crudités with Extra-Virgin Olive Oil

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Pinzimonio, also called cazzimperio in Rome, is the surprise put on your tables in good trattorias in Tuscany when the first tender vegetables of springtime are available and the newly pressed olive oil is still at its full, peppery strength.

Ingredients

2 bunches of spring onions, trimmed
4 small tender artichokes, outer leaves removed, cut into eighths
2

Europe
Italy
Rome
Starter
Spring
Gluten-free
Tuscany
Vegan
Mediterranean

Method

Put the vegetables in a large bowl containing ice cubes and a little water and place on the centre of the table. Add to each dish of olive oil a teaspoon of salt and a teaspoon of pepper, which will collect at the bottom.

Each guest takes a piece of vegetable, dips it in the oil while trying to collect a little of the salt and pepper, and eats it accompanied by good bread.