Crudités (or Pinzomonio)

Name: Crudités (or Pinzomonio)
Total time: PT-496087H28M36S
Ingredients: 3 to 4 pounds assorted crudités (see headnote); 1 cup olive oil; Salt and freshly ground black pepper

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 8 servings 1x

Time 30 to 60 minutes, depending on how involved you want to get

Units Scale

Ingredients

3 to 4 pounds assorted crudités (see headnote)
1 cup olive oil
Salt and freshly ground black pepper

Instructions

Prepare all the vegetables as described in the headnote and store for later or put into serving pieces (small bowls, glassware, and platters all work).
Mix the oil with a large pinch of salt and put it in one or two bowls. Serve the vegetables with the oil as a dip.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

Recipe variations

Bagna Cauda: This is a little more complicated. Combine in a saucepan (or a fondue pot) 4 ounces anchovy fillets, packed in olive oil (you can couple of tablespoons of olive oil if you’d like); 1 tablespoon minced garlic; and 1 tablespoon fresh chopped rosemary or savory (or 2 teaspoons dried). Turn the heat as low as possible. Cook, stirring constantly, until the anchovies break up, about 10 minutes (do not let the garlic brown). Add lots of freshly ground pepper and transfer the dip to an earthenware dish or set the fondue pot over its burner. Taste and add a bit of salt if necessary; you may not need any. (Keep warm or set aside for up to a couple of hours, then reheat just before serving.) Serve the warm dip alongside the vegetables.