What You Need to Know
The technique involves slowly cooking bread in oil to create a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and the ratio of oil to bread.
This technique is unique in that it uses a combination of bread and olive oil to create a rich and creamy sauce, commonly used in Campania dishes such as pancotto con verdure.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
BlenderWhiskSaucepan
Steps
- 1.
Pancotto alla Napoletana (Naples, Italy): Forms the creamy base for this traditional bread soup
- 2.
Zuppa di Pane Toscano (Tuscany, Italy): Creates the velvety texture in this regional bread soup
- 3.
Acquacotta (Maremma, Italy): Provides body and richness to this peasant soup
The Science
Primary Reaction
Starch gelatinization