How to Emilian Ragus Emulsification

What You Need to Know

This technique involves slowly pouring olive oil into a mixture of meat broth, tomatoes, and herbs while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.

This technique is unique to Emilian cuisine and is often used as a condiment for dishes like pasta and meatballs.

Steps

1. 1.

   Tagliatelle al Ragù (Bologna, Italy): Forms the velvety base of the classic meat sauce

2. 2.

   Polpette in Umido (Modena, Italy): Creates the rich cooking medium for meatballs

3. 3.

   Anolini in Brodo (Parma, Italy): Provides the emulsified broth for stuffed pasta

The Science

Primary Reaction

emulsification

Common Mistakes