PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Cinderbend Salsa Verde

Independent adaptation of a publicly published Andrea Sarri recipe. Not affiliated with, sponsored by, or endorsed by Andrea Sarri.

Salsa Verde from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 13 ml
Olive Oil 13 ml

Ingredients

  • Olives — 7g of olives, preferably Taggiasca
  • Capers — 4g of capers
  • Anchovy — 4 anchovies, desalted
  • Olive Oil — 12g of extra virgin olive oil

Method

  1. Pour to the lines in order (bottom → top): Olive Oil.
  2. Add finishing notes: Olives, Capers, Anchovy.
  3. Cap the jar and shake until emulsified.

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Provenance

Andrea Sarri works in Ligurian seafood at Ristorante Sarri; credentials include Michelin 1* (Ristorante Sarri, Imperia).

Originally published as Olive Salsa Verde.

Adapted from a Andrea Sarri recipe (Andrea Sarri / Great Italian Chefs (red mullet asparagus)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andrea Sarri / Great Italian Chefs (red mullet asparagus) (published as “Olive Salsa Verde”). Full citation lives in Provenance.

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