Irongate Con Aceto Di

Name: Irongate Con Aceto Di
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: Mediterranean
Ingredients: 50 g aceto di Jerez Sherry Vinegar; 100 g olio delle acciughe sott'olio Anchovy Oil

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

From a starred kitchen.

Ratio

Sherry Vinegar 50 mlAnchovy Oil 110 ml

Ingredients

Sherry Vinegar — 50 g aceto di Jerez
Anchovy Oil — 100 g olio delle acciughe sott'olio

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Anchovy Oil.
Cap the jar and shake until emulsified.

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, done. No phone propped at the stove.

4 kitchens · 8 stars · 2 national awards

Irongate Con Aceto Di★ STARRED KITCHEN
Service AnchovyNATIONAL AWARD WINNER
Tidewater Cockle★★★ KITCHEN
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Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Vinaigrette con Aceto di Jerez.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (albese vegetale)).

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 Michelangelo Mammoliti / Reporter Gourmet (albese vegetale) (published as “Vinaigrette con Aceto di Jerez”). Full citation lives in Provenance.

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