Crudite With Olive Oil Dip (Pinzimonio) - Toscana, Antipasto (Starter)
- 1/2 celery heart, rinse, remove ribs, trim ends
- Radishes, rinse
- 1 fennel bulb, rinse, remove damaged outer leaves, trim top, and slice into quarters lengthwise
- 4 slender carrots, peel, trim ends, and slice into quarters lengthwise
- 4 spring onions, rinse, and trim root and green top
- 1 radicchio, rinse, remove damaged outer leaves and cut in half lengthwise
- 2 sweet peppers, rinse, trim stem, remove white ribs and seeds, and slice into 2 cm strips lengthwise
- 240 milliliters extra virgin olive oil
- Sea salt
- Black pepper, freshly ground
- Fresh bread, cut into thick slices
- Arrange all the vegetables attractively on a platter. Pour 60 mls of the extra virgin olive oil into each of four small bowls and place at each person's place setting. Place the sea salt and freshly ground black pepper on the table so each person can put a bit on their plate or mix into their olive oil to dip the vegetables in.
celery, fennel, carrots, spring onions, radicchio, sweet peppers, milliliters, salt, black pepper, bread
Taken from food52.com/recipes/35000-crudite-with-olive-oil-dip-pinzimonio-toscana-antipasto-starter (may not work)