PANTRYFLEX

On the jar: Olivequay Bagnetto Al Peperone

blend · hot sauce

★ STARRED KITCHENPrep 10 min

Olivequay 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

Ratio by volume: Olive Oil 20 ml
Olive Oil 20 ml

Ingredients

  • Red Pepper — 180g peperone rosso Carmagnola
  • Pine Nuts — 20g pinoli
  • Olive Oil — 20ml EVO
  • Parmesan — 20g Parmigiano
  • Salt — 3g sale
  • Pepper — 1g pepe

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Olivequay 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

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First run is small.

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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 Bagnetto al Peperone Rosso Carmagnola.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (alici marinate)).

More from this kitchen

FAQ

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 Rosso Carmagnola”). Full citation lives in Provenance.

Companion jar