Adam Liaw’s summer pinzimonio

Name: Adam Liaw’s summer pinzimonio
Cook time: 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: ½ bunch asparagus, trimmed; 8 green beans, trimmed; 1 small head baby cos lettuce, leaves separated and halved lengthways; ½ red capsicum, cut into 1cm strips; ½ yellow capsicum, cut into 1cm strips; 1 Lebanese cucumber, cut into 1cm batons; 2 tomatoes, cut into wedges; 5 radishes, halved; 1 celery stalk, peeled and cut into 1cm batons; 3 tbsp good-quality olive oil; 1 tbsp chardonnay vinegar (or other white wine vinegar)

Bring a taste of Milanese aperitivo to your table with pinzimonio, a colourful shared plate of seasonal veg and seasoned olive oil.

Adam Liaw

January 30, 2026

Pinzimonio is a light and bright summer grazing platter.William Meppem

Pinzimonio consists of sticks of raw or blanched vegetables dipped in a simple flavouring of seasoned olive oil. A favourite for aperitivo in Milan, it also makes an incredibly easy and delicious shared dish on your dinner table.

Ingredients

½ bunch asparagus, trimmed
8 green beans, trimmed
1 small head baby cos lettuce, leaves separated and halved lengthways
½ red capsicum, cut into 1cm strips
½ yellow capsicum, cut into 1cm strips
1 Lebanese cucumber, cut into 1cm batons
2 tomatoes, cut into wedges
5 radishes, halved
1 celery stalk, peeled and cut into 1cm batons
3 tbsp good-quality olive oil
1 tbsp chardonnay vinegar (or other white wine vinegar)

Method

Step 1
Bring a medium saucepan of water to a simmer and add salt to taste. Blanch the asparagus and beans for about a minute each, then refresh in ice-cold water.
Step 2
Arrange all the vegetables on a serving platter. Mix the olive oil and vinegar in a small bowl and season very liberally with salt and pepper (I like to season the vegetables on the plate with salt and pepper as well). Serve the vegetables with the dressing for dipping.

The best recipes from Australia's leading chefs straight to your inbox.

Continue this edition

The February 1 Edition