What You Need to Know
The technique involves slowly pouring olive oil into a mixture of garlic, basil, and pine nuts while whisking, 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 garlic.
This technique is unique to Sardinian cuisine, where it is used to create a variety of sauces and condiments, such as pesto and salsa verde.
Key Parameters
Equipment
mortar and pestlegranite bowlwooden pestle
Steps
- 1.
Pistoccu bread spread (Barbagia region): Base for traditional crispbread topping
- 2.
Culurgiones filling (Ogliastra): Binding agent for potato-stuffed pasta
- 3.
Fregola seasoning (Sulcis): Emulsified sauce for toasted pasta pearls
The Science
Primary Reaction
Emulsification