The pinzimonio is an Italian typical preparation, a ritual where we find on the table very raw vegetables dipped in an emulsion of oil, lemon juice, salt and pepper. Its simplicity is its strength, and although it is a very simple dish, it is one of the foundations of the cuisine of the peninsula.
Basically, Pinzimonio is listed as a raw sauce made with extra virgin olive oil. In fact, this sauce, if sweetened correctly and appropriately, can give rise to many other light sauces, such as those indicated above.
Furthermore, it must be understood that lemon juice or vinegar can also be added to the basic ingredients of this very simple preparation. In this way, the sauce takes on a different aroma and can give a different flavor each time it is added to a dish.
It is interesting to know how the origins of Pinzimonio are not really known to everyone. It is thought that this sauce was used as a condiment already in ancient times. On the other hand, its main ingredients are really easy to find in nature and they are oil, salt and pepper. Furthermore, it seems that in the past this sauce was used as a kind of potion to heal health and give revitalizing energy to those who were feeling down.
Not surprisingly, Pinzimonio has beneficial properties for the human body. In particular, this element manages to keep the cholesterol level in the blood at bay and effectively protects the liver, also managing to carry out practical anti-ulcer action.
How to cut vegetables for pinzimonio
The pinzimonio can also be made with certain vegetables. Using vegetables with this sauce, you can create a real appetizer, light and tasty to eat quickly. However, a certain modus operandi must be followed to be able to cut vegetables properly .
Therefore, you need to be especially careful, be firm, patient and precise . With the knife proceed to cut the vegetables into small pieces. For longer vegetables, such as peppers for example, you must be able to obtain sticks, while for other vegetables such as carrots, you can also cut them in order to obtain small cubes. In any case, the pieces must be very small .
Summer pinzimonio, which vegetables?
In summer there are certain vegetables that you have to choose to prepare a fresh and tasty pinzimonio. In fact, you must remember that to accompany this sauce correctly, you must always use seasonal vegetables. In addition, in this way you can also create a real spectacular vegetable pinzimonio .
Therefore, when the days get warmer, a good pinzimonio must be composed of vegetables such as radishes, carrots, spring onions and red peppers. In addition to this, it is also possible to focus on zucchini, as long as these are thinly and precisely cut. By adding these vegetables, you can enjoy a real specialty !
Vegetables to make the pinzimonio in winter
Finally, there are some vegetables that you need to take into consideration when making pinzimonio in winter. In this case, in fact, the ingredients to be taken into consideration are other .
In addition to the classic carrots, you can also focus on fennel, radicchio, celery, and chicory. In any case, both in summer and in winter, the pinzimonio is a specialty that must always be tried to delight your palate!
The Best Mediterranean PINZIMONIO
Obtained by simply emulsifying with a fork Extra Virgin Olive Oil, Salt, Pepper, and Lemon Juice, it is perfect to accompany Raw Vegetables, enhancing their flavor. Obviously, in order for such a simple dish to be perfect, it is necessary to choose fresh, seasonal, and high-quality vegetables. We opted for some classics, such as celery and carrots, accompanied by radishes, cucumbers, and endive leaves. The Pinzimonio di Verdure is then simple and quick to prepare and, once all the vegetables have been washed and cut, the bulk of the work is done.
We advise you to cut the vegetables at the last moment so that they are still crunchy when you go to serve them.
If you have any leftovers, you can keep the vegetables in an airtight container for up to a couple of days. The sauce can also be preserved: cover it with plastic wrap and put it in the refrigerator.
FOR THE PINZIMONIO:
To prepare the Pinzimonio, start by washing the vegetables thoroughly under running water and drying them with kitchen paper.
Equip yourself with a sharp knife and a cutting board and proceed with the cut: first, the celery, to be reduced to sticks after removing the filaments. Alternatively, you can use the heart stalks of celery, which are more tender and less leathery.
Cut the peeled carrots and cucumber into sticks, then divide the radishes in half and remove the endive leaves.
Arrange all the vegetables on a serving dish and dedicate yourself to preparing the sauce.
Emulsify with a fork, in a small bowl, the oil with the lemon juice. Then add a pinch of salt, one of the pepper, and beat everything again vigorously.
Serve the vegetables with the accompanying sauce.