According to MarthaStewart.com, pinzinomio is “Italian-style crudites. … Guests dip vegetables in olive oil, then sprinkle them with seasoned salt.”
Traditionally, in Italy, pinzinomio is served as hors’ devours, usually consisting of carrots, celery, trimmed radishes and fennel, with a high-quality oil.
Created by Red Lion artist Nancy Gallagher Pottery, this one-of-a-kind dipping dish has a rough center, perfect for grating garlic. As a spin on traditionally Italian pinziminio, this recipe works with fresh vegetables or crusty bread.
Pinzimonio dipping recipe
Grate a peeled garlic clove (or 2 if you love garlic) over center of dish
Add 1/4 cup olive oil
Let marinate for 1 hour.
Add 1 tsp. balsamic vinegar
1 tsp. grated Parmesan cheese
Sea salt to taste
1/4 tsp. red pepper flakes
1/4 tsp. basil
1/4 tsp. oregano
Serve with fresh crusty Italian bread and enjoy!
Related articles and more recipes
More accent pieces in the March/April and May/June issues
Mushroom and Bacon puff pies recipe from night reporter Rebecca LeFever
Miss USA 2012’s sweet potato recipe
Make some better banana bread
Have Starbucks every day with this DIY Frappucino recipe