PINZIMONIO
- ½ cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Assorted cut-up fresh vegetables (such as carrots, celery, fennel bulb, radishes, red bell peppers, and cherry tomatoes)
Instructions:
The word pinzimonio means “combination”—a very simple one of olive oil, salt, and pepper. It’s used as a dip for raw vegetables, served as an antipasto in the summer. Try it for the refreshing Italian variation on the tired old plate of crudités with gooky dip.
- In a Small Bowl, stir the oil, salt, and pepper to blend.
- (The oil mixture can be made 1 day ahead. Cover and keep at room temperature.) Arrange the vegetables on a platter and serve with the dip.