What You Need to Know
The technique involves heating the parmesan cheese and cream to around 80°C, then slowly cooling the mixture while whisking, creating a stable emulsion through the formation of a complex network of casein and fat droplets.
This technique is unique in that it uses a high ratio of parmesan cheese to cream, resulting in a rich and nutty flavor.
Steps
- 1.
Tagliatelle al Prosciutto (Bologna): Creates the creamy base for the pasta sauce
- 2.
Gnocchi alla Romagnola (Romagna): Forms the rich cheese sauce coating
- 3.
Tortellini in Brodo (Modena): Enhances the stuffed pasta's filling texture
The Science
Primary Reaction
emulsification