PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glasshall Panzanella

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

Panzanella from a starred kitchen & national award winner.

Ratio

Ratio by volume: Tomato 120 ml, Garlic 5 ml, Shallot 15 ml, White Wine Vinegar 15 ml, Olive Oil 30 ml
Tomato 120 mlGarlic 5 mlShallot 15 mlWhite Wine Vinegar 15 mlOlive Oil 30 ml

Ingredients

  • Tomato — scant 1/2 cup reserved salted tomato juices (120 ml)
  • Garlic — 1 tsp minced garlic (5 ml)
  • Shallot — 1 Tbsp minced shallot (15 ml)
  • White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
  • Olive Oil — 2 Tbsp olive oil (30 ml)
  • Salt — salt, lightly (1 g)
  • Pepper — Freshly cracked black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Tomato, Garlic, Shallot, White Wine Vinegar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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3 kitchens · 2 stars · 4 national awards

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Provenance

Fabio Trabocchi works in Italian / Marche to DC at Maestro / Fiola lineage; credentials include James Beard Best Chef: Mid-Atlantic (Maestro / Fiola lineage); Michelin 1* (Fiola, Washington DC).

Originally published as Panzanella Vinaigrette.

Adapted from a Fabio Trabocchi recipe (Fabio Trabocchi / Oakland Press (Fiola Tuscan tomato salad)).

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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 Fabio Trabocchi / Oakland Press (Fiola Tuscan tomato salad) (published as “Panzanella Vinaigrette”). Full citation lives in Provenance.

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