In Italy there is a starter featuring crudités called pinzimonio. Let’s celebrate fresh vegetables and particularly foraged vegetables by making a posh pinzimonio. This would make a great snack to serve during a buffet lunch or a picnic. The inspiration for this recipe came from a foraging trip with Salentina – chef Enrica suggested the idea of vegan rolls.
2 large lime tree leaves
1 Alexanders stalk (tender top)
½ red pepper
optional: 2 red clover stalks to tie up the rolls (you can use a piece of string)
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 pinch of salt
Cut the cucumber, Alexander, carrot and pepper into thin strips. Place a lime tree leaf on a board or plate and add 6-8 slices of vegetables on the leaf (I weighed each roll and it was about 60 gr so calculate about 8 slices maximum as you can’t over-fill it).
Roll up the leaf around the vegetables and tie it with a red clover stalk or chive or string.
Mix the olive oil, vinegar and salt in a small bowl for dipping the rolls in.