What You Need to Know
The emulsion is created by slowly pouring lamb fat into a mixture of water and acid, such as lemon juice or vinegar, while constantly whisking. The resulting emulsion is smooth and creamy, with a rich lamb fat flavor. The emulsification of lamb fat and water is key to achieving the desired texture.
This technique is unique to the Sardinia region of Italy and is often used in sauces and dressings for salads and pasta dishes.
Steps
- 1.
Sardinian Lamb Fat Dressing (Sardinia): Base for traditional salad dressings
- 2.
Pasta al Grasso d'Agnello (Southern Sardinia): Primary sauce component
- 3.
Pane Frattau Emulsion (Barbagia region): Layered bread dish binder
The Science
Primary Reaction
emulsification