What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize an emulsion of pistachio oil and water, ideal for creating creamy and smooth sauces and dressings. The pistachio oil is first mixed with the lecithin and xanthan gum, then slowly added to the water while blending.
This emulsion is a key component of traditional Sardinian dishes, such as the sauce served with malloreddus pasta.
Steps
- 1.
Malloreddus alla Campidanese (Sardinia, Italy): Base for the characteristic pistachio cream sauce
- 2.
Pistachio Burrata (Puglia, Italy): Emulsified coating for the cheese
- 3.
Levantine Pistachio Muhammara (Syria): Provides creamy texture in the roasted pepper dip
The Science
Primary Reaction
emulsification