Pinzimonio
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Red cabbage leaves -; (to 8) |
| 2 | bunches | Young carrots |
| 2 | bunches | Young purple carrots |
| 6 | larges | Cucumbers |
| 2 | Green bell peppers | |
| Extra-virgin olive oil | ||
| Coarse sea salt | ||
Directions
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 ½-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@..." 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; 2½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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