What You Need to Know
Using a combination of pecorino cheese, water, and emulsifiers like rennet to create a stable emulsion, ideal for sauces like pecorino sauce. The process involves slowly adding the water to the pecorino cheese while whisking, to create a smooth and creamy texture.
This technique is used in traditional Calabrian cuisine to create sauces for dishes like pasta alla calabrese.
Steps
- 1.
Pasta alla Calabrese (Calabria, Italy): Creates the creamy sauce base for the spicy pasta dish
- 2.
Cacio e Pepe Moderna (Rome, Italy (modern interpretation)): Provides smoother texture than traditional preparation
- 3.
Grilled Vegetable Dressing (Southern Mediterranean): Forms an emulsified coating for roasted vegetables
The Science
Primary Reaction
emulsification