PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Peperone Crusco Saor Liquido

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

DRESSING · MIX AT AMBIENT; HOLD 50°C 24 H WITH TOASTED PEPERONE CRUSCO + MANDARIN LEAF + LEMON ZEST; BLEND SMOOTH NEXT DAY (JAR TARGET = SAOR LIQUID EMULSION)

In the published recipe, this is the dressing for saor cream base.

For greens, grains, and roasted vegetables.

On the jar

PEPERONE

Method
shake
Yield
about ¾ cup
Ingredients
6
Jar batch
1.65× recipe
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Ratio

Ratio by volume: SUNFLOWER OIL 52 ml, WATER 40 ml, OLIVE OIL 35 ml, VINEGAR 22 ml
SUNFLOWER OIL 52 mlWATER 40 mlOLIVE OIL 35 mlVINEGAR 22 ml

Ingredients

  • Vinegar1½ Tbsp (22 ml)
  • Olive Oilabout 2 Tbsp (35 ml)
  • Saltabout ¾ tsp (4 g)
  • Sunflower Oilabout 3 Tbsp (52 ml)
  • Sugarabout 2½ tsp (10 g)
  • Water1/6 cup water (40 ml)

Method

  1. Pour to the lines in order (bottom → top): SUNFLOWER OIL, WATER, OLIVE OIL, VINEGAR.
  2. Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: SALT (about 1 tsp).
  4. Cap the jar and shake until emulsified.

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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).

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

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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