What You Need to Know
Blending anchovies, olive oil, and seasonings to create a smooth emulsion, using the natural oils in anchovies as an emulsifier.
Campanian chefs use this technique to create a sauce for pasta and pizza.
Key Parameters
Equipment
mortar and pestlefine mesh strainerglass storage jar
Steps
- 1.
Spaghetti alla Puttanesca (Naples, Italy): Forms the umami base of the sauce
- 2.
Bagna Càuda (Piedmont, Italy): Core component of the warm dipping sauce
- 3.
Anchovy Aioli (Provence, France): Provides emulsification and flavor foundation
The Science
Primary Reaction
Emulsification