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Snack & Appetizers

Pinzimonio (Raw Vegetables with Olive Oil Dip)

Pinzimonio is an appetizer of raw seasonal vegetables served with an emulsified dip of olive oil, lemon juice, salt and pepper.
Recipe Pinzimonio (Raw Vegetables with Olive Oil Dip)
  • Difficulty Easy
  • Preparation 20 minutes
  • Servings for 4 people

Raw vegetable appetizers are a great way to start a meal, even a very hearty one, without weighing your guests down. It is no coincidence that pinzimonio is one of the stars of Christmas tables in Lazio and especially in Rome. Not everyone knows, however, that the word pinzimonio does not refer to the vegetables but to the dipping sauce itself.

Made simply by emulsifying with a fork extra virgin olive oil, salt, pepper and lemon juice, it is perfect with raw vegetables, bringing out their flavor. Of course, for such a simple dish to be perfect, you need to choose fresh, seasonal, top-quality vegetables. We opted for a few classics, such as celery and carrots, along with radishes, cucumbers and endive leaves. Vegetable pinzimonio is also quick and easy to make: once all the vegetables are washed and cut, most of the work is done.

Among other sauces for pinzimonio, you can serve a Homemade Tartar Sauce or a Rémoulade Sauce. And if you’re looking for other ideas for serving raw vegetables in a striking way, we recommend trying the Vegetable Tartare.

Ingredients for 4 people

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Method

  1. To make the Pinzimonio, start by washing the vegetables well under running water and drying them with paper towels.
  2. Grab a sharp knife and a cutting board and start cutting: first the celery, to be cut into sticks after removing the strings. Alternatively, you can use the stalks from the heart of the celery, which are more tender and less fibrous.
  3. Also cut the peeled carrots and the cucumber into sticks, then halve the radishes and separate the endive leaves.
  4. Arrange all the vegetables on a serving plate and move on to making the sauce.
  5. In a small bowl, emulsify the oil with the lemon juice using a fork. Then add a pinch of salt and a pinch of pepper and whisk everything vigorously again.
  6. Serve the vegetables with the dipping sauce. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Some recipes call for vinegar instead of lemon juice. Choose the version you prefer, or let your guests make their own pinzimonio by bringing all the ingredients to the table separately and giving each of them a small glass to make their own emulsion.

Tips

We recommend cutting the vegetables at the last minute so they are still crisp when you serve them.

Storage

If you have any left over, you can keep the vegetables in an airtight container for a couple of days at most. The sauce can also be kept: cover it with plastic wrap and put it in the fridge.

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