What You Need to Know
The technique involves slowly pouring olive oil into a mixture of tomatoes, garlic, and herbs while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and the ratio of oil to tomatoes.
This technique is unique to Campanian cuisine and is often used in dishes such as pizza margherita, a traditional Campanian pizza dish.
Steps
- 1.
Salsa alla Pizzaiola (Naples, Italy): Forms the base sauce for traditional Neapolitan pizza
- 2.
Spaghetti al Pomodoro Crudo (Campania, Italy): Creates an uncooked emulsified sauce for pasta
- 3.
Bruschetta Campagnola (Southern Italy): Provides the creamy texture for rustic bread topping
The Science
Primary Reaction
emulsification