What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, with a pH range of 6.0 to 7.0. The emulsification process involves the formation of a complex network of fat molecules and hydrocolloids.
This technique is unique to Sardinian cuisine, where it's used to create strong and creamy sauces for pasta and meat dishes.
Steps
- 1.
Culurgiones al Casu Marzu (Sardinia): Creates the creamy filling for traditional Sardinian ravioli
- 2.
Pasta alla Bottarga e Marzu (Sicily): Forms the base sauce combined with cured fish roe
- 3.
Modernist Cheese Foam (Molecular gastronomy): Provides stable aeration for avant-garde plating
The Science
Primary Reaction
emulsification