Raw vegetable crudites with oil and vinegar

Raw vegetable crudites with oil and vinegar

Pinzimonio

By
From
Simple Cooking
Serves
1
Photographer
Alastair Hendy

Sometimes, if you happen to sit in a Tuscan, Piedmontese or Roman trattoria, without asking for it you are served a bowl of crudités (called cazzimperio in Rome). These are whole or cut raw vegetables, usually the freshest of the season, often – a bit posh, this – served on ice, along with a little bowl of virgin olive oil, salt, pepper and balsamic vinegar in which to dip.

Ingredients

Quantity Ingredient
2 spring onions, carefully cleaned
2 tender celery stalks
2 thin slices fennel bulb
2 tender asparagus spears
1 young carrot, peeled and cut into batons
any other vegetables you might find interesting

Dip

Quantity Ingredient
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, peeled and finely sliced, (optional)
salt
pepper

Method

  1. To make the dip, place the oil, vinegar and garlic clove, if desired, into a bowl, adding a good pinch each of salt and pepper.
  2. Arrange the vegetable pieces on a plate along with the dip. To serve, dip the vegetables into the oil and vinegar, being careful to stir the bottom and mix the ingredients together.
  3. Serve with some good bread. So simple, but so delicious.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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