Salsa di Pomodoro Alla Vittorio

Name: Salsa Di Pomodoro Alla Vittorio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 400 ml
Cuisine: Latin
Ingredients: 3 g Garlic; 100 ml Olive Oil; 200 g San Marzano; 80 g Cuore di Bue; 50 g Datterini; 20 g Butter; 70 g Parmesan; 5 g Basil; 0.3 g Red Pepper; 2 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Enrico & Roberto Cerea recipe. Not affiliated with, sponsored by, or endorsed by Enrico & Roberto Cerea.

Salsa Di Pomodoro from a three-star kitchen.

Ratio

Olive Oil 100 ml

Ingredients

Garlic — 3 g
Olive Oil — 100 ml
San Marzano — 200 g
Cuore di Bue — 80 g
Datterini — 50 g
Butter — 20 g
Parmesan — 70 g
Basil — 5 g
Red Pepper — 0.3 g
Salt — 2 g
Pepper — 0.5 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Enrico & Roberto Cerea works in Italian / Bergamo haute cuisine at Da Vittorio; credentials include Michelin 3* (Da Vittorio, Brusaporto).

Originally published as Salsa di Pomodoro alla Vittorio.

Adapted from a Enrico & Roberto Cerea recipe (Da Vittorio paccheri recipe / Reporter Gourmet).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Da Vittorio paccheri recipe / Reporter Gourmet (published as “Salsa di Pomodoro alla Vittorio”). Full citation lives in Provenance.