What You Need to Know
Blending parsley and capers with olive oil to create a stable emulsion, using the chlorophyll in parsley as an emulsifier. The optimal temperature for this process is between 15°C and 20°C.
A traditional Sardinian technique used in sauces like salsa verde, this emulsion is a key component of Italian cuisine.
Steps
- 1.
Vitello Tonnato (Piedmont): Provides herbal brightness to balance rich tuna sauce
- 2.
Grilled Octopus (Greek): Acidic counterpoint to charred cephalopod
- 3.
Bollito Misto (Emilia-Romagna): Cutting through richness of boiled meats
The Science
Primary Reaction
emulsification