Bagnetto al Peperone Rosso Carmagnola

Name: Bagnetto Al Peperone Rosso Carmagnola
Prep time: 10 min
Total time: 10 min
Yield: 220 ml
Cuisine: Mediterranean
Ingredients: 180 g Red Pepper; 20 g Pine Nuts; 20 ml Olive Oil; 20 g Parmesan; 3 g Salt; 1 g Pepper

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

Bagnetto Al Peperone from a starred kitchen.

Ratio

Olive Oil 20 ml

Ingredients

Red Pepper — 180 g
Pine Nuts — 20 g
Olive Oil — 20 ml
Parmesan — 20 g
Salt — 3 g
Pepper — 1 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Michelangelo Mammoliti works in Italian / Piedmont at La Rei Natura; credentials include Michelin 2* (La Rei Natura).

Originally published as Bagnetto al Peperone Rosso Carmagnola.

Adapted from a Michelangelo Mammoliti recipe (Michelangelo Mammoliti / Reporter Gourmet (alici marinate)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michelangelo Mammoliti / Reporter Gourmet (alici marinate) (published as “Bagnetto al Peperone Rosso Carmagnola”). Full citation lives in Provenance.