What You Need to Know
The technique involves blending hazelnut oil, cream, and Parmesan cheese to create a stable emulsion. The key variables are the ratio of oil to cream and the speed of blending. The optimal temperature for this process is between 10°C and 15°C.
This technique is unique in that it allows for the creation of a sauce with a rich, nutty flavor and a smooth, creamy texture, making it a staple in Piedmontese cuisine.
Key Parameters
Temperature
50°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderSaucepanWhiskMeasuring cupsMeasuring spoons
Steps
- 1.
Piemontese Hazelnut Agnolotti (Italy): forms the creamy filling base
- 2.
Anatolian Walnut-Hazelnut Muhammara (Turkey): creates the smooth dip consistency