What You Need to Know
Using a combination of lemon juice and salt to stabilize an emulsion of ricotta cheese and water, ideal for creating creamy and tangy sauces. This process involves slowly adding the ricotta cheese to the water while blending, then adding the lemon juice and salt to maintain the emulsion.
Campanian ricotta emulsion is a key component in traditional Campanian dishes, such as pizza and pasta sauces.
Key Parameters
Temperature
15°C
4°C - 20°C
Time
1 hour
30 minutes - 2 hours
Equipment
BlenderCheeseclothMeasuring cups and spoons
Steps
- 1.
Pasta alla Ricotta (Campania, Italy): Forms the creamy base sauce for the pasta
- 2.
Ricotta Pizza Bianca (Naples, Italy): Creates the smooth white sauce layer
- 3.
Ricotta Gnocchi (Lazio, Italy): Provides moisture and binding for the dough
The Science
Primary Reaction
emulsification