What You Need to Know
The technique involves slowly pouring olive oil into a mixture of tomatoes and garlic 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 tomatoes.
This technique is unique in that it uses a combination of tomatoes and olive oil to create a rich and savory sauce, commonly used in Campanian dishes such as spaghetti alla napoletana.
Steps
- 1.
Spaghetti alla Napoletana (Naples, Italy): Forms the base sauce
- 2.
Eggplant Parmigiana (Campania, Italy): Provides moisture and flavor binding
- 3.
Braciole Napoletane (Southern Italy): Serves as cooking liquid and sauce
The Science
Primary Reaction
emulsification