MARTHASTEWART.COM

Advanced Recipe Search
Home Page » Food » Pinzimonio

Pinzimonio

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Pinzimonio

Italian-style crudites, called pinzimonio, are light and fun. Guests dip vegetables in olive oil, then sprinkle them with seasoned salt.

Ingredients

Serves 12

  • 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
  • 8 ounces radishes (about 8)
  • 1/2 head cauliflower, cut into small florets
  • 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
  • 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
  • 8 ounces haricots verts, trimmed
  • 2 yellow or red bell peppers, cut into strips
  • 6 thin scallions
  • 2 Belgian endives
  • 1/2 lemon
  • 1/3 cup flaked sea salt or coarse salt
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil

Directions

  1. Arrange all vegetables except endives in serving dishes. Just before serving, halve endives lengthwise. Cut out cores, and discard. Separate leaves, and then squeeze lemon over them. Arrange leaves in dishes next to other vegetables.
  2. Stir together salt and herbs in a small serving bowl, and season with pepper. Serve vegetables with olive oil for dipping and the seasoned salt.
, November 2004

Menus That Include This Recipe

    More Ideas Like This

      Contributors' Comments Add Comment

      Get Dinner Tonight

      On Your iPhone

      Get daily dinner ideas and thousands of quick, easy recipes.

      Plus: powerful shopping-list tools.

      download nowLearn More

      By SMS Text Message

      Get Dinner Tonight by Text.

      In Your Inbox

      sign up

      Today on MarthaStewart.com