The Recipe

Pinzimonio

Name: Pinzimonio
Yield: servings:12
Ingredients: 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

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

likes0

pins226

tweets0

14

Ingredients

DESCRIPTION

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

INGREDIENTS

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