What You Need to Know
Using a combination of heat, acid, and mechanical energy to stabilize an emulsion of olive oil and egg yolks. The process involves the formation of a complex network of fat and water droplets.
Sardinian emulsion is a key technique in creating traditional Italian sauces, such as malloreddus alla campidanese and fregula con arselle.
Key Parameters
Equipment
copper bowlwhiskdouble boiler
Steps
- 1.
Bottarga Pasta (Sardinia): Emulsifies bottarga with pasta water
- 2.
Fregola ai Frutti di Mare (Sardinia): Binds seafood juices with olive oil
- 3.
Zuppa Gallurese (Northern Sardinia): Creates creamy bread soup texture
The Science
Primary Reaction
emulsification