What You Need to Know
This technique involves slowly pouring olive oil into a mixture of herbs, capers, and anchovies while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique to Sardinian cuisine and is often used as a condiment for dishes like grilled meats and seafood.
Steps
- 1.
Porceddu Sardo (Sardinia): Traditional accompaniment to roasted suckling pig
- 2.
Bottarga Pasta (Sicily): Bright counterpoint to rich cured fish roe
- 3.
Grilled Octopus (Mediterranean): Provides acidity and freshness to balance charred flavors
The Science
Primary Reaction
emulsification