This dipping dish, about the size of an appetizer plate, is perfect for Pinzimonio, or Italian crudites. The center is rough, so garlic can be grated right on the dish. Made by Red Lion's Nancy Gallagher Pottery the dipping dish is for $20 at Park Street Pantry, 24 N. Beaver St., York. (Daily Record/Sunday News -- Jason Plotkin)
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.
When searching for June/July Smart accent foodie accent pieces, I came across a very interesting dish at Park Street Pantry in downtown York.
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!
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