simmer · herb sauce
★ STARRED KITCHENPrep 5 minCook 15 minOliverail Bagnetto Verde
Independent adaptation of a publicly published Philippe Léveillé recipe. Not affiliated with, sponsored by, or endorsed by Philippe Léveillé.
From a starred kitchen.
Ratio
Ingredients
- Milk — 100 g di latte
- Cream — 20 g di panna
- Olive Oil — 10 g di olio
- Anchovy — 20 g di acciughe
- Gherkin — 10 g di cetriolini
- Capers — 5 g di capperi
- Garlic — 10 g di aglio
Method
- Pour to the lines in order (bottom → top): Milk, Cream, Olive Oil.
- Add: Anchovy, Gherkin, Capers, Garlic.
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.
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 cold, tip it into your pan. The jar measures; the stove finishes.
4 kitchens · 4 stars · 4 national awards
- Oliverail Bagnetto Verde★ STARRED KITCHEN
- Glassbridge Sunflower Seed Gremolata★ STARRED KITCHEN
- Grove GribicheNATIONAL AWARD WINNER
- Kyoto Ginger-Soy★ STARRED KITCHEN
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Provenance
Philippe Léveillé works in French-Italian / Brescia at Miramonti l’Altro; credentials include Michelin 2* (Miramonti l’Altro).
Originally published as Bagnetto Verde.
More from this kitchenFAQ
Can this go in a shake jar?
Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
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 Philippe Léveillé / Reporter Gourmet (lingua di vitello) (published as “Bagnetto Verde”). Full citation lives in Provenance.