From Lidia Bastianich's kitchen · Felidia, New York
shake · salsa
NATIONAL AWARD WINNERSalsa Rustica
From an award-winning kitchen
Ratio
OLIVE OIL 120RED WINE VIN 60
Ingredients
- OLIVE OIL120 ml
- RED WINE VIN60 ml
- SCALLION25 g
- RED ONION40 g
- RED PEPPER40 g
- DILL PICKLE40 g
- BOILED EGG50 g
- CAPERS10 g
- DRY MUSTARD0.3 g
- PARSLEY4 g
- SALT3 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN.
- Add finishing notes: SCALLION, RED ONION, RED PEPPER, DILL PICKLE, BOILED EGG, CAPERS.
- Cap the jar and shake until emulsified.
Provenance
Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.
Originally published as Salsa Rustica.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Lidia Bastianich / Fine Cooking (published as “Salsa Rustica”). Full citation lives in Provenance.