What You Need to Know
The technique involves slowly pouring olive oil into a mixture of almonds, garlic, and herbs while blending, 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 oil to almonds. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it uses a high ratio of almonds to olive oil, resulting in a rich and flavorful sauce.
Steps
- 1.
Pasta alla Trapanese (Sicily): Creates the creamy base sauce for this classic pasta dish
- 2.
Trapanese-style bruschetta (Southern Italy): Provides the rich spread for toasted bread
- 3.
Fish en papillote (French Mediterranean): Used as an aromatic stuffing and sauce for baked fish
The Science
Primary Reaction
emulsification