Possibly the simplest Italian antipasti dish in existence, Pinzimonio dates back to the renaissance in Toscana, where vegetables were dipped in oil and eaten as a starter to meals and banquets.
This super simple antipasti is perfect for starting any Italian dinner party!
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today i’m going to show you how to make
a pinsy mono
a fantastic italian antipasti dish great
for kicking off
any dinner party it’s simple it’s tasty
and you know what involves no cooking at
all
all you need is amazing fresh vegetables
and today we’re going to be using
filippo berry texture virgin olive oil
and balsamic vinegar
always wash your veg first
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now you’ve got to do is pop your
vegetables
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now we’re going to make our dipping
sauce what you need
is some philippi balsamic vinegar so for
every
tablespoon of balsamic vinegar you add
about
three times or four times as much as
olive oil now i’m going to pour
in the olive oil i’m gonna add
about three looks through one
two
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three and then mix that all together
and it is literally as simple as that so
now is the fun part
my sauce is ready my vegetables are
prepped now i’m going to dress
my board
this is your pinzo manure a fabulous
anti-passive dish for any
dinner party