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Pinzimonio

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Pinzimonio

Pinzimonio is more a ritual than a snack or an aperitif. When I was a child, I remember my dad making pinzimonio in the evening, sitting at the table, and unwind from the day while dipping raw vegetable sticks into this flavorful dip. Now, whenever I have extra vegetables, I cut them into into sticks and store them in the fridge for when I feel like having a healthy snack before I start preparing dinner.

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Pinzimonio

Pinzimonio

corinthian
Pinzimonio is a dip with a base of olive oil (what in Italian, we call an "intingolo") served with raw vegetables (crudités) generally cut into sticks. You can use any vegetables that are in season, such as celery, carrots, bell peppers, and radishes. Every taste is a flavorful healthy bit that will break your hunger while you wait for your meal to be ready.
prep time
5 min
servings
2
total time
5 min

Equipment

  • Knife

  • Teaspoon

Ingredients

  • 1 celery stalk

  • 1 carrot

  • 4 red radishes

  • 3 tablespoons olive oil

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste

Instructions

1

Prep the vegetables

Rinse well all the vegetables, remove the leaves, and pat dry. Peel the carrot and chop off the ends. Cut the carrots and the celery into sticks. Halve the red radishes. Transfer the veggie sticks to a small glass or a bowl, standing.
2

Make the dip

In a small bowl, whisk together the olive oil and lemon juice, then season with salt and black pepper, to taste.
3

Serve

Serve your pinzimonio with the bowls side by side. Take a vegetable stick of your choice, dip it in the oil, and enjoy! Buon appetito!
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