simmer · agrodolce
★ STARRED KITCHENPrep 5 minCook 15 minFernlane Salsa
Independent adaptation of a publicly published Giorgio Locatelli recipe. Not affiliated with, sponsored by, or endorsed by Giorgio Locatelli.
From a starred kitchen.
Ratio
Ingredients
- White Wine Vinegar — 5 Tbsp aceto di vino bianco (75 ml)
- Sugar — 70 g zucchero
- Capers — 100 g capperi
- Olive Oil — 100 ml olio
Method
- Pour to the lines in order (bottom → top): White Wine Vinegar, Olive Oil.
- Add: Sugar, Capers.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.
2 kitchens · 2 stars · 1 national award
- Fernlane Salsa★ STARRED KITCHEN
- Stonegate Giorgio's★ STARRED KITCHEN
- Mossquay Broad-Bean★ STARRED KITCHEN
- Ironpass Sherry-Shallot★ STARRED KITCHEN
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Giorgio Locatelli works in Italian / London at Locanda Locatelli; credentials include Michelin 1* (Locanda Locatelli, London).
Originally published as Salsa Agrodolce di Capperi.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Giorgio Locatelli / Sky MasterChef (published as “Salsa Agrodolce di Capperi”). Full citation lives in Provenance.