PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Copperbench Peperone Crusco Saor

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

From a starred kitchen.

Ratio

Ratio by volume: Vinegar 22 ml, Olive Oil 35 ml, Sunflower Oil 52 ml, Water 40 ml
Vinegar 22 mlOlive Oil 35 mlSunflower Oil 52 mlWater 40 ml

Ingredients

  • Vinegar — 22 g aceto
  • Olive Oil — 32 g olio
  • Salt — 4 g sale
  • Sunflower Oil — 48 g olio semi di girasole
  • Sugar — 10 g zucchero
  • Water — 4 cl acqua (40 ml)

Method

  1. Pour to the lines in order (bottom → top): Vinegar, Olive Oil, Sunflower Oil, Water.
  2. Add finishing notes: Salt, Sugar.
  3. Cap the jar and shake until emulsified.

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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.

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Provenance

Riccardo Camanini. Italian / Lake Garda. Cited awards include: World's 50 Best #16 (2025, Lido 84); Michelin 2* (Lido 84).

Originally published as Peperone Crusco Saor Liquido.

Adapted from a Riccardo Camanini recipe (Riccardo Camanini / Identità Golose (saor cream base)).

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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 Riccardo Camanini / Identità Golose (saor cream base) (published as “Peperone Crusco Saor Liquido”). Full citation lives in Provenance.

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