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Raw vegetable pinzimonio is a simple and genuine preparation, a symbol of the most essential Mediterranean cuisine. Fresh, crisp vegetables are enjoyed raw, accompanied by a dressing based on high-quality extra virgin olive oil, which enhances their flavor and freshness. With Olio Limera, pinzimonio becomes a light and fragrant appetizer, ideal as the opening of a meal or as a healthy side dish.
Wash all the vegetables thoroughly under running water, removing any traces of soil.
Peel the carrots and cut them into regular sticks; trim the celery and cut it into pieces of the same length.
Trim the radishes and, if large, cut them in half. Wash and dry the fennel well too, then cut it into wedges or strips.
Carefully dry all the vegetables with a tea towel or kitchen paper, so they stay nice and crisp.
Arrange the vegetables on a serving platter or in individual small bowls, keeping the different types separate.
In a separate small bowl pour in the Limera extra virgin olive oil, add a pinch of salt and, if desired, a grind of black pepper.
Serve the pinzimonio with the vegetables and the raw oil, to be dipped directly at the time of eating.
Italia, Sicilia
| Energy (kcal) | 17.54 |
| Carbohydrates (g) | 2.56 |
| of which sugars (g) | 2.52 |
| Fat (g) | 0.11 |
| of which saturates (g) | 0.03 |
| Protein (g) | 1.05 |
| Fibre (g) | 1.57 |
| Salt (g) | 0.08 |
