Pinzimonio (Fresh vegetables with olive oil)
- Preparation time: 20 minutes.
- Fennel bulbs.
- Cauliflower florets.
- Baby cabbage leaves.
- Spring onions.
- Extra-virgin olive oil.
- Black pepper.
The success of this simple and tasty dish depends on two fundamental elements: fresh, young ingredients and, above all, superb olive oil from the hills of Tuscany. Carefully clean all the vegetables, cut them into pieces and arrange on a serving platter. Each guest should have a small bowl containing the oil, salt and pepper into which he can dip the pieces of vegetables.
Pinzimonio is an excellent appetizer and can be varied according to the season and the availablity of vegetables. However, in late May, when the tender, sharp young, deep purple artichokes called morellini
are available in Florence, this may be served either as an antipasto, or as a light main course. It is also a satisfying complete lunch for anyone on a diet. The artichokes may also be prepared on their own in a salad: slice very finely, flavour and dress with oil, salt and pepper and top with flakes of fresh Parmesan.
Interestingly, in the past, artichokes were served as a dessert.