Pinzimonio - light, detoxifying and purifying appetizer

The appetizer always turns out to be an extremely important dish because it prepares the diner for the meal that is waiting for him. Since summer is approaching, I thought of offering you a light and simple appetizer, but at the same time tasty and refined. I'm talking about the pinzimonio, a real explosion of vitamins, antioxidants and mineral salts enclosed in a single dish. In the pinzimonio that I propose today we find:

• Carrots, with known antioxidant and carminative properties
• Tomatoes, source of vitamin C and E (powerful antioxidants): it is however a potentially allergenic vegetable due to the presence of histamine. Not recommended for those suffering from stomach acid
• Peppers, very rich in vitamin C, carotenoids and mineral salts (such as potassium)
• Radishes, vitaminizing and remineralizing vegetables, with a pleasant spicy flavor
• White celery, known for its diuretic, digestive and remineralizing properties
• Asparagus, boast diuretic properties
• Zucchini, among the least caloric vegetables of all
• Cucumber, remineralizing and diuretic properties, rich in B vitamins (B6, B9, B5), vitamin K and vitamin C

Video of the Recipe

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Identity Card of the Recipe

• 40 KCal Calories per serving

• Ingrediants

  For the vegetables

  • 100 g of carrots
  • 100 g of cucumbers
  • 100 g of peppers
  • 100 g of white asparagus
  • 100 g of celery
  • 100 g of radishes
  • 100 g of tomatoes and cherry tomatoes
  • 100 g of zucchini

  For the yogurt sauce

  • 125 g of low-fat yogurt
  • a pinch of salt
  • q.s. of pepper
  • 2 fresh stems or a teaspoon of chives
  • a couple of cucumbers
  • About 30 g of capers
  • half a teaspoon of mustard

  For the citronette sauce

  • untreated filtered lemon juice
  • a pinch of pepper
  • a pinch of salt
  • q.s. of extra virgin olive oil

  Materials Needed

  • Ceramic knives
  • Food cutting board
  • Immersion mixer with beaker
  • Bowls and small glasses for sauces
  • Serving plate and bowls for presentation
  • Teaspoons
  • Vegetable curler (optional)

  Preparation

  Please note
  Before proceeding, it is essential to wash all vegetables thoroughly: it is advisable to rub all the vegetables under fresh water, possibly dipping them in a solution prepared with water and sodium bicarbonate, a very useful disinfectant agent for vegetables.

  1. Cut the pepper in half, remove the seeds and internal filaments, then reduce it into more or less thin layers.
  2. Proceed with the tomato: after removing the inedible parts, cut it lengthwise into sticks.
  3. Do the same for the courgette, cutting it into a matchstick. Those who wish can also use the vegetable curler to further improve the appearance of the dish.
  4. Peel the carrot, cucumber and asparagus with the special tool, and cut out long sticks.
  5. Remove the leaves from the radishes and cut these small vegetables into slices. It is also possible to engrave radishes with the knife, creating unusual geometric shapes.
  6. Prepare the citronette sauce mixing a little extra virgin olive oil with the filtered juice of half a lemon, salt and pepper.

  Did you know that
  Those who do not particularly love lemon can replace it with white wine vinegar. In this case, the dressing takes on the most precise connotation of Vinaigrette.

  7. To prepare the yogurt sauce, pour the capers, gherkins and herbs (e.g. chives) into the mixer with a teaspoon of plain yogurt. Combine the mixture obtained with the yogurt, mix with the mustard paste and pour everything into a small bowl.
  8. Carefully arrange all the vegetables on a serving dish, perhaps even preparing some nice single-serving glasses and small forks to skewer the vegetables.
  
  

  Alice's comment - PersonalCooker

  Very few calories, a lot of fiber and a preponderance of vitamins and mineral salts are the staples of this dish, a perfect summer cocktail to keep fit by eating well and with taste.

  Nutritional values ​​and Health Comment on the recipe

  Pinzimonio - a light, detoxifying and purifying appetizer - is a dish rich in vitamins, mineral salts, fibers and other useful molecules. It is an absolutely advisable preparation even if, unlike the collective trend, it is always necessary to be careful not to overdo the extra virgin olive oil (therefore of lipids and energy). It can be consumed in portions of 100-200g ( 40-80kcal).