|1 large||Red bell pepper|
|1 large||Yellow bell pepper|
|¼ pounds||Tiny French beans|
|1 cup||Finest extra virgin oil|
|¼ cup||Red wine vinegar|
|¼ cup||Parmigiano-Reggiano, freshly grated|
Cut all vegetables into fancy shapes. Blanch and refresh the green beans.
Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.
Yield: 4 servings
Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997
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