Summer pinzimonio
difficulty
ingredients
- 1 each Jolife red and yellow bell peppers
- 1 celery stick
- 5 carrots
- Olive oil
- Salt and pepper
preparation
Rinse the red bell pepper, cut in half, remove the seeds and let dry. Cut half of the pepper à la julienne. Clean the yellow bell pepper and the carrots and cut à la julienne. Rinse the celery stick. Take the remaining half of the red bell pepper and use it as a bowl for the oil dip. Add the yellow bell pepper slices, carrots, celery stick and olive oil, filling the bell pepper almost to the edge. Season with salt and pepper and serve.