Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Potato-Carrot Pancakes

Photo and Recipe by Tod Dimmick











Carrots and par-cel add an earthy pungent crunch to these robust potato pancakes.  I used the larger slice disk in my food processor for the texture you see in this picture.  The critical question here is whether these beauties should be breakfast, lunch, or dinner.  The answer is yes.

INGREDIENTS
2 cups shredded potatoes
1 cup shredded carrots
3/4 cup minced parcel (or parsley or celery!)
1/2 cup shredded sweet onion
handful fresh sage leaves (about 10) minced
3 eggs, whisked
1/3 cup whole wheat flour
3-4 TB canola or olive oil
Salt and pepper

DIRECTIONS
Press the potatoes several times to extract as much moisture as possible.  Put the potatoes in a large bowl, and mix in the carrots, par-cel, onion, sage, and eggs.

Heat the oil in a large skillet over medium heat.  Using a 1/3 cup measure, or a large spoon, scoop some of the potato-carrot mixture into one side of the skillet, and press into roughly pancake shape.  3 or 4 pancakes should fit in the skillet.  Cook for 4 minutes, then turn and cook for another 4 minutes, or until both sides are browned and crisp.  Remove to paper towels and continue with the rest of the mixture.

Serve hot, seasoning to taste with salt and pepper.  Sour cream is nice, too.

If these appear on your table at the end of the day, try them with a dry rosé or Pinot Grigio.  Yum.

Salad of pungent greens, feta, & cherry tomatoes

Photo:
Tod Dimmick













This dish of bitter greens paired with sweet cherry tomatoes, laced with creamy feta, and dressed with vinaigrette, is perfect for a warm late summer night. It's hard to stop eating this crunchy salad. The amounts listed are approximate, use what you have on hand.

Prep time: 15 minutes
Serves: 4

2 cups cherry tomatoes (I used Matts Wild Cherry, which are small and sweet)
1 cup arugula leaves, washed and spun dry
1 cup parsley and par-cel leaves, washed and spun dry
1/2 cup basil leaves, washed and spun dry
1/2 cup feta cheese, crumbled
2 TB red wine vinegar
2 TB olive oil
Salt and pepper to taste

Toss the tomatoes, greens and feta. Dress with vinegar and oil. Serve, seasoning to taste with salt and pepper.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes