Tuscans adore smells and fresh products. Therefore, it is not surprising that they highly value not only aromatic herbs, but also all kinds of vegetables. Artichokes, tomatoes, celery, onions, onions, asparagus, pepper – they are all part of exquisite dishes, and some of them simply can not do when seasonings are prepared. Sticks made of small vegetables are dipped in a sauce based on olive oil of magnificent quality, salt and pepper – and a delightful dish is obtained. Naturally, vegetables should be very young and first freshness. In restaurants with traditional cuisine, Pinzimonio vegetable sauce (Pinzimonio) is often served to snacks. Some lovers eat it in such quantities that then they can hardly move on to the next dishes! Tuscany is not the only area where cold or hot sauce is served to raw vegetables. In Piedmont, sticks of raw or boiled vegetables are dipped in a sauce based on anchovies and garlic, called Bagna Caoda. And the inhabitants of Lazio and Rome dubbed their healthy dish with a light sauce of Cazzimperio.
Pinzimonio (vegetable sticks)
Ingredients:
* Frigs of celery
* carrot
* dill
* Fresh onions
* Radis
* ENDIAS (Garden Tsikoria)
* Natural olive oil first spin, extra
* salt and pepper
Wash the vegetables, cut in stripes and lay out on a large plate set in the center of the table. For each component, prepare a small cup where olive oil, salt and pepper are mixed. Dip vegetable sticks into olive oil, try. Serve to the table with fresh Tuscan bread (white).
Pinzimonio (Pinzimonio)