• Raw Vegetables
  • Extra Virgin Olive Oil


  1. Make an artistic arrangement in a bowl with tall stalks of celery, carrots with their green tops attached; add thick slices of red, yellow, and orange sweet peppers. Chunks of fennel, and zucchini cut into long sticks can be tucked into the bowl along with some crunchy radishes and cucumbers.
  2. Pour some extra-virgin olive oil into a bowl. Then let everyone help themselves to dipping the vegetables into the olive oil. You may want to have some salt and pepper on the table too. I like to accompany the pinzimonio with crusty bread, and a dish of assorted olives.

This recipe was featured on Season 8 - Episode 806.

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