PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Mossquay Broad-Bean

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

From a starred kitchen.

Ratio

Ratio by volume: Red Wine Vinegar 23 ml, White Wine Vinegar 30 ml, Olive Oil 100 ml, Water 30 ml
Red Wine Vinegar 23 mlWhite Wine Vinegar 30 mlOlive Oil 100 mlWater 30 ml

Ingredients

  • Salt — 1 pinch salt (0.5 g)
  • Red Wine Vinegar — 1½ Tbsp red-wine vinegar (22.5 ml)
  • White Wine Vinegar — 2 Tbsp white-wine vinegar (30 ml)
  • Olive Oil — 100 ml EVOO
  • Water — 2 Tbsp water (30 ml)

Method

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

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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, done. No phone propped at the stove.

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Provenance

Giorgio Locatelli works in Italian / London at Locanda Locatelli; credentials include Michelin 1* (Locanda Locatelli, London).

Originally published as Broad-Bean Dressing.

Adapted from a Giorgio Locatelli recipe (Giorgio Locatelli / Guardian (Made in Italy light)).

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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 Giorgio Locatelli / Guardian (Made in Italy light) (published as “Broad-Bean Dressing”). Full citation lives in Provenance.

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