Season 
Modì apple Pinzimonio and vegetables in glasses
Ingredients for for 4 servings
Condiments: for the classic variant pour a drizzle of oil over the bottom of the glass, add a pinch of fleur de sel and a few drops of traditional balsamic vinegar. For the cheese variant, mix 4-6 spoons of cream cheeses (soft goat’s cheese, quark, etc.) with a pinch of fleur de sel, a grinding of black pepper and crushed herbs to taste (chives, parsley, dill, etc.).
Preparation
Wash and slice an unpeeled Modì apple. Wash and cut a small fennel into segments. Wash, peel and cut 2-3 medium carrots into sticks. Wash and cut into long pieces 1-2 sticks of celery. Distribute your chosen condiment over the bottom of 4 low glasses, add the apple and vegetables, decorate with a few celery leaves and serve.
Green tip: Don’t throw away the celery leaves, but “recycle” them to make an unusual pesto. Scald them for 1 min. in salted water with a few drops of lemon juice. Then put them under cold running water and squeeze them gently. Whizz them up with a handful of non-peeled almonds or pine kernels, salt and pepper – add a little fresh mint, if you wish – and enough extra virgin olive oil to obtain a consistent mixture. Use the “green” pesto as a condiment for egg spaghetti.
You can keep it in the fridge for 1 day covered with a drizzle of extra virgin olive oil.
Green tip: Don’t throw away the celery leaves, but “recycle” them to make an unusual pesto. Scald them for 1 min. in salted water with a few drops of lemon juice. Then put them under cold running water and squeeze them gently. Whizz them up with a handful of non-peeled almonds or pine kernels, salt and pepper – add a little fresh mint, if you wish – and enough extra virgin olive oil to obtain a consistent mixture. Use the “green” pesto as a condiment for egg spaghetti.
You can keep it in the fridge for 1 day covered with a drizzle of extra virgin olive oil.
Green Recipe
Difficulty: Easy
Preparation: 10 min.
Ingredients for: for 4 servings
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Autumn blues? Let’s colour our days with an apple and vegetables pinzimonio, the traditional Italian dip for raw vegetables. It’s easy and quick to prepare! Ideal as an appetizer or as a fun aperitif and it’s a fresh, light sweet and sour “dish”. We can serve it in two very simple versions: the classic oil, salt and a drop of traditional balsamic vinegar version, or as a creamy fresh aromatic herb-scented cheese quenelle. The choice is yours.
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