Pinzimonio

Ingredients

Servings 4

• 1 cucumber
• 1 fennel
• 8 radishes
• 2 carrots
• 2 stalks celery
• 1 red pepper
• 2 endives
• Academia Barilla 100% Italian Extra Virgin Olive Oil to taste
• Academia Barilla Balsamic Vinegar of Modena to taste
• Academia Barilla Natural Sea Salt with Blood Orange Zest, or Sea Salt with Olives to taste

Preparation

Wash, trim and cut the vegetables according to their type: the carrots, celery, cucumbers and pepper should be cut into sticks. Cut the fennel and endive apart into slices. Remove the roots and leaves from the radishes, making sure to leave a little bit to the stems, which will prove useful for picking them up with your fingers later.

Prepare the vinaigrette: pour 1 tbsp of balsamic vinegar (per person) in a bowl. Add a pinch of salt and mix well with a fork. Then add 3 or 4 times the amount of oil as vinegar, depending on your personal taste. Divide the vinaigrette among smaller, individual bowls that will be served to each of your guests for dipping the vegetables before eating them.