What You Need to Know
Whisking olive oil and tomatoes together to create a temporary emulsion, which involves the formation of a complex network of fat and water droplets. The key variables are whisking speed and ratio of oil to tomatoes.
Sardinian salsa rossa is unique in its use of olive oil and tomatoes to create a tangy and flavorful sauce, such as those used in Italian dishes like seafood.
Steps
- 1.
Bottarga Pasta (Sardinia): Base sauce for cured fish roe dishes
- 2.
Zuppa Gallurese (Northern Sardinia): Flavor layer in bread soup
- 3.
Fregola con Arselle (Southern Sardinia): Coating sauce for seafood and pasta pearls
The Science
Primary Reaction
Emulsification