As an appetizer before dinner last night Meredith served our friends Hilton and Lindsay pinzimonio–without quite knowing…!
Pinzimonio, I discover (by a chance re-reading of Lesley Forbes’ lovely book, A Table in Tuscany) is a Tuscan olive oil dip, best made with the oil from newly-harvested olives.
It’s usually served with raw or lightly-cooked vegetables such as fennel, red and yellow peppers, celery, radishes and artichokes.
Simply pour some beautiful green olive oil on the plate, add a little sea salt and black pepper and dip a slice of vegetable in it.
Sometimes a little lemon juice is added–but this is frowned upon by Tuscans, according to Wilma Pezzini in her Tuscan Cookbook!
A parsimonious pinzimonio!
I watched in dismay from the stove area as the three of them dipped and dipped–putting away helping after helping of this simple but morish dish.
‘You won’t have any appetite left!‘ I cried in vain!
But pinzimonio proved a true appetizer–they all managed some butternut squash soup and a healthy plate of spatchcocked chicken, romanesco broccoli (aka Roman cauliflower), green salad, Italian peccorino cheeses and baked apples!