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Recipes, Techniques, Inspiring Ideas

WINTER PINZIMONIO WITH OLIO NUOVO

We stop selling our Olio Nuovo by February, but we’re sure there are plenty of folks out there with this bright, fresh oil still in their kitchen. Here’s a nice way to use some of that liquid gold while it’s still at the height of freshness. 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

Sea salt

  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.

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