Pinzimonio

A refreshing and healthy appetizer to cool off the Summer heat! Cheap, light, colourful, easy to prepare and suitable for everybody!

Enjoy this informal way of starting a meal, it will be great while you wait for your barbecue!

You can put all the vegetable in a large bowl and prepare small bowls with a little dressing for each guest to dip the vegetables in, but also you can make single portion using a large glass and putting the salt/oil/pepper on the bottom.

Ingredients for 4 (adjust quantities by your taste)

1 cucumber

1 fennel

8 radishes (if you like them)

2 carrots

2 stalks celery

1 red/yellow pepper

2 endives

2 Long tomatoes or cherry tomatoes

Salt and pepper

Extra Virgin olive oil

How to: 

1) Wash, trim and cut the vegetables according to their type: the carrots, celery, cucumbers, long tomatoes and peppers should be cut into sticks. Cut the fennel and endive apart into sections.

Remove the roots and leaves from the radishes, making sure to leave a little bit to the stems, which will be useful for picking them up with your fingers.

2) Prepare the dressing: pour in each small bowl a tea spoon of salt, 2 table spoons of extra virgin olive oil, and sprinkle with fresh ground pepper.
(If you do not have small bowls use your imaginations, these are Ikea candle holders...)

3) Serve it to your guest who will dip the vegetables in the condiment.

Keep more salt/extra virgin olive oils and pepper ready for refill...