What You Need to Know
This technique involves heating the provolone cheese and cream to a specific temperature, then slowly cooling them while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of cheese to cream.
This technique is unique to Italian cuisine and is often used as a topping for dishes like pasta and risotto.
Key Parameters
Equipment
immersion blenderdouble boilerfine mesh strainer
Steps
- 1.
Pasta alla Zozzona (Rome): Creates the creamy base for this guanciale and egg pasta dish
- 2.
Risotto al Provolone (Lombardy): Final mantecatura step for extra creaminess
- 3.
Polenta Concia (Piedmont): Emulsified into the hot polenta as finishing enrichment
The Science
Primary Reaction
emulsification