Vegetable pinzimonio is a simple and genuine preparation, a symbol of the most essential Mediterranean cuisine. Fresh and crunchy vegetables are enjoyed raw, accompanied by a seasoning of high-quality extra virgin olive oil, which enhances their flavor and freshness. With Limera Oil, the pinzimonio becomes a light and fragrant appetizer, ideal as a starter for a meal or as a healthy side dish.
Wash all the vegetables thoroughly under running water, removing any soil residues.
Peel the carrots and cut them into regular sticks; clean the celery and divide it into pieces of the same length.
Trim the radishes and, if large, cut them in half. Wash and dry the fennels well, then cut them into wedges or strips.
Carefully dry all the vegetables with a cloth or kitchen paper, so they remain crunchy.
Arrange the vegetables on a serving dish or in individual bowls, keeping the different types separate.
In a separate small bowl, pour the Limera extra virgin olive oil, add a pinch of salt and, if desired, a grind of black pepper.
Serve the pinzimonio by accompanying the vegetables with the oil raw, to dip directly at the time of consumption.
Italy, Sicilia
| Energy (kcal) | 24.08 |
| Carbohydrates (g) | 3.41 |
| of which Sugars (g) | 3.39 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.34 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.07 |
