Prova il Pinzimonio Aromatico con oli essenziali di mandarino, basilico e pepe nero dello chef Roberto Abbadati! Questo infuso unico di oli essenziali ti permette di portare le papille gustative in un viaggio inaspettato. Assolutamente ideale per chi apprezza le erbe, le spezie e gli aromi naturali, questo delizioso piatto sarà un ottimo inizio per qualsiasi cena.
Per il pinzimonio
4 cipollotti, tagliati a spicchi
4 piccoli zucchini, tagliati a tronchetti
2 finocchi, tagliati a spicchi
8 ravanelli
8 pomodorini
8 bastoncini di sedano
8 bastoncini di carota
2 indivie belghe, tagliate in spicchi
altra verdura a piacere
Per l’olio Aromatizzato
1L olio EVO + 1 goccia di Olio Essenziale di Basilico, 2 gocce di Olio Essenziale di Pepe Nero, 3 gocce di Olio Essenziale di Mandarino Verde (utilizzate solo quanto vi serve per la ricetta, e il resto tenetelo in una bottiglia di vetro, lontano dalla luce del sole o fonti di calore e usatelo all’occorrenza)
Per 250ml di olio profumato: 2 presine di sale sciolte in 2 cucchiai di succo di limone
Preparare il condimento con olio e sale sciolto nel limone
versarlo dentro a 4 coppette
disporre le verdure dentro a 4 bicchieri o scodelle, e servire il tutto
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