PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Salsa Verde

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

TABLE SALSA · RED MULLET & STEAMED FISH

In the published recipe, this is the table salsa for red mullet with asparagus. The same recipe pairs it with Gin and Lemon Salad Dressing, the dressing.

The table salsa from Sarri's red mullet with asparagus.

On the jar

SALSA VERDE

Method
shake
Yield
about ¼ cup
Ingredients
4
Jar batch
6.55× recipe
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Ratio

Ratio by volume: OLIVE OIL 13 ml
OLIVE OIL 13 ml

Ingredients

  • Olives7 g
  • Capersabout 1½ tsp (4 g)
  • Anchovyabout 4 fillets (16 g)
  • Olive Oil2½ tsp (13 ml)

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL.
  2. Shake-to-line (dashed marks): add ANCHOVY, then OLIVES, then CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
  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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 6.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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