What You Need to Know
Combining olive oil and garlic through a process of whisking and heating, creating a stable emulsion through the formation of lipoproteins.
Sardinian mantecato is unique in its use of olive oil and garlic to create a rich and creamy sauce, characteristic of Sardinian cuisine.
Steps
- 1.
Fregola con arselle (Sardinia): Base for clam sauce
- 2.
Pasta alla bottarga (Sicily): Emulsifier for cured roe
- 3.
Bagna càuda (Piedmont): Foundation for warm dip
The Science
Primary Reaction
Emulsification of Oleic Acid