What You Need to Know
The technique involves slowly pouring olive oil into a mixture of chili peppers and aromatics while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to chili peppers.
This technique is unique to Calabrian cuisine and is used to make spicy sauces for pasta and other dishes.
Steps
- 1.
Nduja (Calabria): Base for the spreadable salami
- 2.
Bagna Cauda (Piedmont): Flavor foundation for the warm dip
- 3.
Harissa (Tunisia): Texture modification in the chili paste
The Science
Primary Reaction
emulsification