Recipe - Pinzimonio With Olio Nuovo

1 lg Red bell pepper
4 lg Scallions
1 lg Yellow bell pepper
1 lg Fennel
4 Celery stalks
1 lg Carrot
8 lg Radishes
One fourth pound Tiny French beans
1 cup Finest extra virgin oil
Sea salt
One fourth cup Red wine vinegar
One fourth cup ParmigianoReggiano, freshly
grated

Cut all vegetables into fancy shapes. Blanch and refresh the green beans.
Serve displayed in a basket with the condiments placed into smaller plates
or bowls separately.

Yield: 4 servings

Recipe by: MOLTO MARIO Posted to MCRecipe Digest V1 #516 by Sue
suechef@sover.net on Mar 14, 1997