Free Recipe Pinzimonio
Recipe Type: M Recipes
Recipe Preparation:
Cooking Ingredients for Pinzimonio Recipe
6 lg Red cabbage leaves -; (to 8)
2 bn Young carrots
2 bn Young purple carrots
6 lg Cucumbers
2 Green bell peppers
Extra-virgin olive oil
Coarse sea salt
Pinzimonio Preparation
Wipe cabbage leaves of grit with a damp cloth. Place the cabbage leaves on a wooden board or serving plate. Peel and trim carrots; cut in half lengthwise. Cut cucumbers into spears. Remove seeds from green peppers; cut into 1/2-inch strips. Arrange the vegetables on each leaf, using the cabbage leaves to cradle the vegetables. Serve with olive oil and salt for dipping. Makes 6 to 8 servings. Cuisine: Italian Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 50 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 6
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