What You Need to Know
The technique involves slowly adding olive oil to casu marzu cheese while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of cheese to oil.
This technique is unique to the Sardinian region of Italy, where it is used to create a variety of dishes, such as pasta and pizza.
Steps
- 1.
Su Filindeu (Nuoro, Sardinia): Binds the ultra-thin pasta layers with fermented cheese emulsion
- 2.
Pane Frattau (Barbagia, Sardinia): Forms the creamy base for the bread and egg dish
- 3.
Culurgiones (Ogliastra, Sardinia): Creates the filling emulsion for the potato-stuffed pasta
The Science
Primary Reaction
emulsification