Pinzimonio is essentially Tuscan crudite. This is a simple, light and creative way to showcase the beauty of fresh, seasonal vegetables, and a nice compliment to heavier Italian meals. Feel free to substitute any of the vegetables below with your favorites. Any assortment of colors, textures and flavors that you enjoy uncooked will work well.
WINTER PINZIMONIO WITH OLIO NUOVO
2 bunches heirloom carrots
2 bulbs fennel
1-2 bulbs kohlrabi
1 small head broccoli, cauliflower or romanesco
2 stalks celery
2 bunches radishes
McEvoy Ranch Olio Nuovo
1. Wash all vegetables thoroughly, trim and peel as necessary.
2. Using a sharp knife or a mandolin, slice each vegetable into thin, bite-size pieces.
3. Artfully arrange vegetables on a large serving platter.
4. Fill one small dish with sea salt and another small dish with Olio Nuovo and encourage guests to dip vegetables first into oil, then sprinkle with salt.