What You Need to Know
Blending tomatoes with oil and water to create a stable emulsion, ideal for sauces and dressings. The process involves grinding the tomatoes into a fine paste, then mixing it with oil and water.
Campanian tomato emulsion is a unique technique used to create a stable emulsion with tomatoes and oil, giving it a rich and fruity flavor.
Steps
- 1.
Pasta alla Sorrentina (Sorrento, Italy): Forms the velvety base for the sauce
- 2.
Gazpacho Andaluz (Andalusia, Spain): Creates the signature silky texture
- 3.
Shakshuka (Tunisia/North Africa): Provides the emulsified sauce base
The Science
Primary Reaction
emulsification