Italian Pinzimonio: a Simple Way to enjoy Fresh Vegetables

This summer, thanks to Erin from the Oregon girl around the world blog, we got to know the online shop EatGrim Shop Food. The company’s mission is to be sustainable, creating a new quality standard for everything that is edible. They deliver boxes filled with “ugly” (GRIM means “ugly” in Danish), organic and surplus fruits and vegetables directly to your doorstep. Even though the products look imperfect, they maintain their freshness and taste, making them great for preparing anything you wish, while being eco-friendly.

From our colourful box we picked up spring onions, which we thought could be dipped in a Pinzimonio. Follow our recipe and don’t let the products of the earth be wasted!

Our first Big & Beastly box

🍷Francesca & Marinella🍴

INGREDIENTS for 2 servings
Ready in 10 min 

Extra virgin olive oil, to taste
Sea Coarse salt, to taste
Balsamic vinegar, to taste
A pinch of freshly ground pepper
4 – 6 spring onions


Remove the roots and the outer leaves from the spring onions. Cut the stems, but not entirely. Make sure you leave some to later dip the onions in the vinaigrette. Depending on the size, cut the onions lengthwise or keep them as they are.

In two small bowls (one per person) pour ~1 tbsp of balsamic vinegar, add a bit of salt and ~ 1 tbsp of oil. Mix well with a fork. Grind the pepper. Add more oil, depending on your personal taste.

Dip the vegetables in the Pinzimonio, and enjoy immediately.

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