Pinzimonio: vinaigrette

Ingredients:

• (1) 1 Large fennel bulb, trimmed and cut into 8 pieces
• (2) 1 Red pepper, seeded and cut into thin strips
• (3) 1 Yellow pepper, seeded and cut into thin strips
• (4) 4 Green onions, trimmed
• (5) 2 Artichokes, outer leaves removed, trimmed, quartered, husk removed, rubbed with lemon 4 celery stalks, halved
• (6) 4 Carrots, cut into sticks
• (7) 2 Extra virgin olive oil, best quality possible
• (8) Salt and freshly ground black pepper

Preparation:

Arrange the vegetables on a large platter. Fill four small bowls with a 1/2 cup each of extra virgin olive oil, so every person has their own bowl for dipping the raw vegetables. Season the extra virgin olive oil with the salt and freshly ground pepper.

Irene Milito