Pinzimonio is about the simplest and most refreshing vegetable dish one could possibly hope for: A heaping bowl of freshly chopped vegetables; each diner seasons a bowl of olive oil to taste with salt and pepper, dips veggies, and munches. This is a tasty variation. For 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ** The Pinzimonio **
- 1 yellow bell pepper
- 2 spring onions, including the green parts
- 2 carrots
- 4 asparagus spears
- A head of Belgian endive
- ** The Dressing **
- 2 red bell peppers
- A small onion
- 2 medium cloves garlic
- A fresh hot pepper
- A small bunch basil
- 1 tablespoon walnut oil (use olive oil if you must)
- 1 tablespoon vinegar
- 2 tablespoons lemon juice
- Salt and pepper to taste
Preparation:
Begin with the dressing: Stem, seed and rib the peppers. Dice them, together with the onion, garlic, and hot pepper, and put them in a small pot, adding a half inch (1 cm) of water. Season the vegetables with a little salt and pepper, cover them, and simmer them for about 20 minutes. Blend the mixture with the basil, walnut oil, vinegar and lemon juice, check seasoning, and let the mixture cool.
In the meantime seed and rib the yellow pepper, cut it into strips, julienne the carrot, quarter the endive lengthwise, cut the asparagus spears into segments and quarter them, discarding the tougher root ends, and halve the spring onions, trimming the root areas. Divvy the pepper cream into four small bowls and serve the greens with them. They'll be quite nice as either an antipasto or a light side dish.
A wine? White, and I would go with something light and unoaked.
In the meantime seed and rib the yellow pepper, cut it into strips, julienne the carrot, quarter the endive lengthwise, cut the asparagus spears into segments and quarter them, discarding the tougher root ends, and halve the spring onions, trimming the root areas. Divvy the pepper cream into four small bowls and serve the greens with them. They'll be quite nice as either an antipasto or a light side dish.
A wine? White, and I would go with something light and unoaked.
