Pinzimonio-Olive Oil, Salt, and Black Pepper Dip for Raw Vegetables

This recipe again demonstrates the strength of Marcella’s cookbooks. The recipe is very simple. It is just fresh vegetables that are arranged pleasingly and then served with a saucer of good olive oil with some freshly ground salt and black pepper sprinkled on top. If I was writing the recipe down, that is about what I would have written. However, Marcella is never content to leave it at that. She brought in the history of the dish, as well as the name. Did you know that pinzimonio is a combination of the Italian words for pinching (pinzare) and marrying (matrimonio)? The reason that these two words are used is because you pinch the vegetable as you hold it and then it is married to the olive oil when it is dipped in. I love knowing that. If I ever make it to Jeopardy! I hope that there is a “little known facts of Italian cooking” category because after spending this time with the cookbook I think I could win that one! Of course if any of the other pomodori were up against me then it would be a toss up because we have all learned so much this year.

This had a beautiful presentation. It is another example of the power of simplicity. I really enjoyed all of the vegetables served this way, but I especially loved the fennel with the olive oil mixture.

Comments

Pinzimonio-Olive Oil, Salt, and Black Pepper Dip for Raw Vegetables — 3 Comments

Deborah on March 20, 2011 at 9:00 pm said:

You’re right, Beth. One of the gifts of Marcella’s writing is the back-story she offers for almost every dish.
I hope the people who have been following along with us all these weeks took our advice and read Essentials like a book before they started using it like a cookbook.
Susie L on March 22, 2011 at 8:03 pm said:

Very pretty Sandi and informative as well!
Marcella Hazan on March 25, 2011 at 10:02 pm said:

That is a light-hearted post, Beth! You must be feeling the release of approaching the end of this marathon. Another little-known fact. Did you know that finocchio served as above (or even without any condiment) has the power to make young red wines taste more complex? A tactic that Tuscan wine brokers used to employ liberally, giving rise to a Tuscan verb, infinocchiare, which means to deceive? I find it particularly appropriate that the verb should be Tuscan.