What You Need to Know
The technique involves combining fried vegetables and olive oil and then whisking the mixture to create a stable emulsion. The key variables are the ratio of fried vegetables to olive oil and the type of fried vegetables used. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique to Italian cuisine and is used in various dishes, including pasta sauces and dips.
Steps
- 1.
Salsa Marò (Liguria, Italy): Base emulsion for traditional fish stews
- 2.
Bagna Càuda (Piedmont, Italy): Creates the warm dipping sauce for vegetables
- 3.
Trenette al Pesto (Genoa, Italy): Emulsifies the pesto components into a creamy sauce
The Science
Primary Reaction
emulsification