How to Campanian Capers Emulsification

What You Need to Know

The technique involves slowly pouring olive oil into a mixture of capers, garlic, and anchovies while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to capers.

This technique is unique to Campanian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla campana.

Key Parameters

Steps

1. 1.

   Salsa alla Campana (Naples): Primary emulsification method

2. 2.

   Insalata di Rinforzo (Christmas tradition): Binds vegetables with emulsified dressing

3. 3.

   Bagna Cauda (Piedmont): Adapted version with capers

The Science

Primary Reaction

emulsification

Common Mistakes