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Pinzimonio
Recipe contributed by Vincenzo Chierchia
Ingredients
  • 400 grams (approximately .88 pounds) fresh carrots
  • Pepper
  • 400 grams (approximately .88 pounds) fresh celery
  • Vinegar (if liked)
  • 400 grams (approximately .88 pounds) fresh fennel
  • Extra virgin olive oil
  • Salt
Preparation
Wash and clean the carrots, celery and fennel. Cut the vegetables in to medium size pieces. Get four small size cups and pour 3 table spoons of olive oil (extra virgin) in to each one. Add salt, pepper and two or three drops of vinegar (if liked) to taste. Put the vegetables on a large dish. People can get the pieces of vegetables by hand, put them into the olive oil mixture and eat. Serves 4 people.

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