PANTRYFLEX

shake · salsa

NATIONAL AWARD WINNERPrep 5 min

Salsa Rustica

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

Lidia Bastianich's Salsa Rustica, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Red Wine Vinegar 60 ml
Olive Oil 120 mlRed Wine Vinegar 60 ml

Ingredients

  • Olive Oil — 1/2 cup (120 ml)
  • Red Wine Vinegar — 1/4 cup (60 ml)
  • Scallion — 1/3 cup thinly sliced (25 g)
  • Red Onion — 1/4 cup finely chopped (40 g)
  • Red Pepper — 1/4 cup jarred roasted finely chopped (40 g)
  • Dill Pickle — 1/4 cup dill gherkins finely chopped (40 g)
  • Boiled Egg — 1 finely chopped
  • Capers — 1 Tbsp small drained (10 g)
  • Dry Mustard — 1/8 tsp dried mustard (0.3 g)
  • Parsley — 2 Tbsp chopped (4 g)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar.
  2. Add finishing notes: Scallion, Red Onion, Red Pepper, Dill Pickle, Boiled Egg, Capers.
  3. Cap the jar and shake until emulsified.

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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

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Adapted from a Lidia Bastianich recipe (Lidia Bastianich / Fine Cooking).

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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 Lidia Bastianich / Fine Cooking (published as “Salsa Rustica”). Full citation lives in Provenance.

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