On the jar: Olivepier Bagnetto Al Peperone
blend · hot sauce
★ STARRED KITCHENPrep 10 minOlivepier Bagnetto al Peperone
Independent adaptation of a publicly published Michelangelo Mammoliti recipe. Not affiliated with, sponsored by, or endorsed by Michelangelo Mammoliti.
From a starred kitchen.
Ratio
Ingredients
- Yellow Pepper — 180g peperone giallo
- Pine Nuts — 20g pinoli
- Olive Oil — 220ml EVO
- Parmesan — 20g Parmigiano
- Salt — 3g sale
- Pepper — 1g pepe
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Olivepier Bagnetto Al Peperone wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
- Irongate Con Aceto Di★ STARRED KITCHEN
- Andalusian GochujangNATIONAL AWARD WINNER
- Cedarbench Korean GochujangNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).
Originally published as Bagnetto al Peperone Giallo Carmagnola.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 (alici marinate) (published as “Bagnetto al Peperone Giallo Carmagnola”). Full citation lives in Provenance.