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Pinzimonio, as assortment of raw vegetables dipped in extra-virgin olive oil and eaten out of hand, can be served as antipasto or salad. The colorful array usually includes fennel, tiny artichokes tender enough to eat raw, sweet peppers, carrots, celery, and scallions. Leaving the vegetables in large pieces makes it easy to dip them in the olive oil.


1 bulb fennel

1 pound carrots, peeled and halved lengthwise

6 ribs celery, trimmed

1 bunch scallions

1 red bell pepper, cored, seeded, and cut into chunks

1 yellow bell pepper, cored, seeded, and cut into chunks

2 tiny artichokes, quartered (if available)

2/3 cup Filippo Berio Extra-virgin olive oil

Fine sea salt to taste

Freshly ground black pepper


Remove the feathery leaves from the fennel and separate the bulb into pieces, leaving the stalks attached.

Arrange the vegetables in a deep salad bowl: Stand the fennel, carrots, celery, and scallions on end. Place the pepper chunks and artichoke quarters, if using, in the center.

Pour the olive oil into a small serving bowl and add the salt and a dash of black pepper.

To eat, dip the vegetables in the olive oil.


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