Crudités with oil and vinegar dip

Crudités with oil and vinegar dip

Pinzimonio

By
From
Vegetables
Serves
4-6
Photographer
Laura Edwards

One of the most curious eating habits found in the north of Italy, and in Tuscany, is the dipping of various raw and tender vegetables into a little bowl of extra virgin olive oil mixed with some vinegar, salt and pepper. This is served at the beginning of a summer meal, accompanied by fresh crispy bread. The winter equivalent is bagna cauda, which comes from Piedmont, also a dip for vegetables, but served warm.

Ingredients

Quantity Ingredient
8 young asparagus spears
8 spring onions, cleaned
8 small tender carrots
4 artichoke hearts, quartered
2 small cucumbers
4 small celery stalks, halved
2 fennel bulbs, cut into eighths

Dip

Quantity Ingredient
150ml extra virgin olive oil
4-6 teaspoons wine vinegar or balsamic vinegar
salt
freshly ground black pepper

Method

  1. Cut all the vegetables into sticks, or as described.
  2. Divide the olive oil between the relevant number of small bowls with the vinegar and salt and pepper to taste. Or serve in one communal bowl.
  3. To eat, dip the vegetables into your own individual bowl, or the communal one, picking up some of the salt and vinegar from the bottom. Serve with good fresh country bread.
Tags:
Carluccio
vegetables
vegetarian
Italian
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