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.