Pinzimonio
Item 1 of 1
- Antipasto
- 4
- 5 minutes
Amy Gulick's pinzimonio recipe is a no-brainer when it comes to kicking off an Italian dinner party, one of the simplest and most tasty antipasti in existence. The name comes from 'pinzare' (‘to pinch’), which in this context refers to the biting quality of the spices used to flavour the oil.
First published in 2017
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Ingredients
Metric
Imperial
Pinzimonio
- 80ml of extra virgin olive oil
- salt
- freshly ground black pepper
- freshly ground red pepper, or green pepper
- 1 tsp vinegar
- 1 pinch of chilli powder
- 1 pinch of dried oregano
- crudités
SAVE RECIPE
Method
1
Fill individual serving bowls with the olive oil. Grind in the salt and pepper. Add any additional spices of your choice and serve with the portions of fresh vegetables to dip in the seasoned oil
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