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Recipe by
Vegetable pinzimonio is a simple and wholesome preparation, a symbol of the most essential Mediterranean cuisine. Fresh, crisp vegetables are enjoyed raw, accompanied by a dressing based on high-quality extra virgin olive oil, which enhances their flavor and freshness. With Limera Oil, pinzimonio becomes a light and fragrant appetizer, ideal as the beginning of a meal or as a healthy side dish.
Step 1 of 7: Thoroughly wash all the vegetables under running water, removing any traces of soil.
Step 2 of 7: Peel the carrots and cut them into regular sticks; trim the celery and cut it into pieces of the same length.
Step 3 of 7: Trim the radishes and, if large, cut them in half. Also wash and dry the fenn fennel thoroughly, then cut it into wedges or strips.
Step 4 of 7: Carefully dry all the vegetables with a kitchen towel or paper towel so they remain crisp.
Step 5 of 7: Arrange the vegetables on a serving platter or in individual bowls, keeping the different types separate.
Step 6 of 7: In a separate small bowl, pour in the Limera extra virgin olive oil, add a pinch of salt and, if desired, freshly ground black pepper.
Step 7 of 7: Serve the pinzimonio with the vegetables and the raw oil for dipping directly before eating.
In summary: Nickel to be checked · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 73 kJ18 kcal |
| Fat | 0.11 g |
| of which saturated fatty acids | 0.03 g |
| Carbohydrates | 2.55 g |
| of which sugars | 2.51 g |
| Fibre | 1.57 g |
| Protein | 1.05 g |
| Salt | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
