What You Need to Know
Combining olive oil with tomatoes and an emulsifier such as egg yolks to create a stable emulsion. The process involves the formation of a complex network of droplets and surfactants.
Campania emulsified sauce is a key technique in Campania cuisine, particularly in the preparation of dishes such as pasta alla norma and eggplant parmesan.
Steps
- 1.
Sugo all'arrabbiata (Lazio, Italy): Emulsification creates the characteristic creamy texture despite high acid content
- 2.
Tomato concassé emulsion (French nouvelle cuisine): Modern interpretation using same principles for lighter sauces
- 3.
Pachadi (Kerala, India): Regional adaptation using coconut oil and curry leaves
The Science
Primary Reaction
Saponification