What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, with a pH range of 6.0 to 7.0. The emulsification process involves the formation of a complex network of fat molecules and hydrocolloids.
This technique is unique to Sicilian cuisine, where it's used to create rich and creamy sauces for pasta and vegetable dishes.
Steps
- 1.
Pasta alla Norma (Sicily): Creates the creamy base for the eggplant sauce
- 2.
Malfada al Salmoriglio (Calabria): Emulsifies the herb-infused cheese component
- 3.
Minestra di Tenerumi (Sicily): Thickens the squash vine soup
The Science
Primary Reaction
emulsification