What You Need to Know
The technique involves heating the provolone cheese and cream to a high temperature, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of casein and oil droplets.
This technique is unique in that it uses provolone cheese and cream to create a stable emulsion, which is then used as a base for various Italian sauces and dressings.
Key Parameters
Equipment
immersion blenderdouble boilerthermometer
Steps
- 1.
Provolone Fonduta (Piedmont): Creates the velvety base for this Alpine-style cheese dip
- 2.
Pasta alla Zozzona (Rome): Forms the emulsified cheese component in this guanciale-rich pasta
- 3.
Frico Friulano (Friuli-Venezia Giulia): Provides the binding emulsion for these crispy cheese wafers
The Science
Primary Reaction
emulsification