Pinzimonio is a party appetiser from Tuscany, made by dipping raw vegetables into a simple sauce of good olive oil, salt and black pepper. Needing no cooking, it comes together quickly and is shared from one large platter.
Cut the carrot, celery and bell pepper into thin sticks and arrange on a platter.
Divide the olive oil, black pepper and salt among small bowls.
Serve the vegetable platter with the sauce bowls right away.
Cut the vegetables just before serving, or the edges will dry out and lose colour. Use a good olive oil, since the sauce has only three ingredients and its quality directly shapes the flavour. Allergens: this recipe contains none of the main allergen groups.
Adding a pinch of grated lemon zest to the sauce lightly balances the richness of the olive oil.
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