How to Lombardy Truffle Emulsification

What You Need to Know

The technique involves heating truffle and olive oil to around 40°C, then slowly cooling and whisking to create a stable emulsion. The key variables are the ratio of truffle to olive oil and the cooling rate.

This technique is unique in that it uses a high ratio of truffle to olive oil, resulting in a rich and aromatic sauce.

Key Parameters

Steps

1. 1.

   Risotto alla Milanese con Emulsione (Italy): Provides aromatic richness to complement saffron

2. 2.

   Tajarin al Tartufo (Piedmont): Forms the sauce base for delicate egg pasta