This is more of a suggestion than a recipe; pinzimonio can be, depending upon the occasion, either a vegetable or a tasty antipasto. It's wonderful either way.
Prep Time: 20 minutes
Ingredients:
- Vegetables
- Olive oil
- Salt and pepper
Preparation:
Prepare a big bowl of fresh tasty vegetables, cut into strips or pieces (whatever you prefer that doesn't sag, e.g. peppers, cauliflower, artichokes, celery, carrots, etc).
Set cruets of olive oil and vinegar on the table, along with salt & pepper. Give your diners small bowls in which to mix up a sauce with the olive oil and vinegar, seasoning to taste. They then dip their veggies in their sauce and eat.
You could also have other elements handy (mustard, whatnot) for those who want to make richer dipping sauces.
A wine? White, perhaps a Trebbiano Toscano, or a Vernaccia di San Gimignano.
Set cruets of olive oil and vinegar on the table, along with salt & pepper. Give your diners small bowls in which to mix up a sauce with the olive oil and vinegar, seasoning to taste. They then dip their veggies in their sauce and eat.
You could also have other elements handy (mustard, whatnot) for those who want to make richer dipping sauces.
A wine? White, perhaps a Trebbiano Toscano, or a Vernaccia di San Gimignano.
