What You Need to Know
The technique involves slowly pouring olive oil into egg yolks 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 egg yolks.
This technique is unique to Emilian cuisine and is often used in dishes such as tagliatelle alla bolognese, a traditional Emilian pasta dish.
Key Parameters
Equipment
copper bowlwhiskgraduated pourer
Steps
- 1.
Piadina Romagnola (Romagna): Binding agent for stuffed flatbread fillings
- 2.
Cappelletti in Brodo (Modena): Enrichment of pasta dough for stuffed tortellini
- 3.
Erbazzone Reggiano (Reggio Emilia): Emulsified base for savory herb pie filling
The Science
Primary Reaction
emulsification