You are all aware of my affinity for non-recipes. You know, the whole smoke-and-mirrors thing that makes it seem like you are putting a lot of effort into something, when really, it’s mostly just a bit of chopping and a hefty dose of styling?
Well, here we go again.
This time I can’t even take any credit for it. We were in Tuscany last week and I had lunch at a new restaurant, Dopolavoro. I’ll be writing it up elsewhere later on, but I couldn’t resist sharing their too-cute-for-words version of pinzimonio.
Pinzimonio, if you’ve never heard the word, is Tuscan for ‘raw vegetables dipped in olive oil.’ A non recipe if I’ve ever heard one. The trick, of course, is garden fresh veggies, and fruity olive oil. There are even ceramic pinzimonio sets that consist of a large bowl to hold the vegetables, and smaller, individual bowls to use for dipping. (yes, I have three sets, ceramic addict that I am)