Pinzimonio With Olio Nuovo Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
597
FAT
187%
CHOL
3%
SOD
16%

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Ingredients for 4 servings

1/4 pound tiny French beans

1 large yellow bell pepper

4 celery stalks

1/4 cup freshly grated Parmigiano-Reggiano

1/4 cup red wine vinegar

1 large red bell pepper

8 large radishes

1 large bulb fennel

1 large carrot, peeled

Sea salt

1 cup olio nuovo, youngest, finest extra virgin oil

4 large scallions

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