What You Need to Know
The emulsion is created by slowly whisking the olive oil with the garlic and red pepper flakes, while maintaining a temperature of around 20°C. The optimal pH range for this emulsion is between 4.5-5.5.
This salsa is unique in that it involves the use of red pepper flakes, which add a distinct flavor and aroma to the sauce.
Steps
- 1.
Spaghetti Aglio e Olio (Naples, Italy): Forms flavor base when combined with pasta water
- 2.
Bagna Cauda (Piedmont, Italy): Provides spicy counterpoint to anchovy base
- 3.
Calabrian Pizza (Calabria, Italy): Used as finishing drizzle for added heat
The Science
Primary Reaction
emulsification