shake · pan sauce
★ STARRED KITCHENPrep 5 minBloombench Salsa
Independent adaptation of a publicly published Paolo Barrale recipe. Not affiliated with, sponsored by, or endorsed by Paolo Barrale.
From a starred kitchen.
Ratio
Ingredients
- Pepper — 10 g black pepper
- Water — 50 g boiling water
- Squid Ink — 1 tsp squid ink (5 ml)
- Xanthan — pinch xanthan (optional) (0.3 g)
Method
- Pour to the lines in order (bottom → top): Water, Squid Ink.
- Add finishing notes: Pepper, Xanthan.
- 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 · 2 stars · 3 national awards
- Bloombench Salsa★ STARRED KITCHEN
- Misthouse Salsa★ STARRED KITCHEN
- Saffronpoint Pad SeeNATIONAL AWARD WINNER
- Saffronpass Shaking BeefNATIONAL AWARD WINNER
First run is small.
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Provenance
Paolo Barrale. Italian / Neapolitan. Cited awards include: Michelin 1* (Aria, Napoli).
Originally published as Salsa al Pepe.
More from this kitchenFAQ
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 Paolo Barrale / Identità Golose (impepata di rombo, Ristorante Aria, Napoli) (published as “Salsa al Pepe”). Full citation lives in Provenance.