Ingredients:
Tuscan extra virgin olive oil, salt, black pepper and fresh vegetables of choice (they must be raw and easy to cut into strips or pieces, for example carrots, radishes, artichokes, celery, fennels…).
Preparation:
- Rinse and cut the vegetables into strips or pieces, in order to make them easy to dip in the “pinzimonio” (seasoning) when served.
- Put the vegetables in a glass or in a tall bowl at the centre of the table.
- Prepare the “pinzimonio”, using extra virgin olive oil, salt and vinegar. If you like you may also add black pepper. In order to obtain an emulsion, the seasoning must be beaten with a fork before being served in individual little bowls.
