pinzimonio with olio nuovo
| Measure | Ingredient |
|---|---|
| 1 large | Red bell pepper |
| 4 larges | Scallions |
| 1 large | Yellow bell pepper |
| 1 large | Fennel |
| 4 | Celery stalks |
| 1 large | Carrot |
| 8 larges | Radishes |
| ¼ pounds | Tiny French beans |
| 1 cup | Finest extra virgin oil |
| Sea salt | |
| 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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