What You Need to Know
The technique involves slowly pouring olive oil into a mixture of truffles, garlic, and herbs while blending, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to truffles. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it uses a high ratio of truffles to olive oil, resulting in a rich and flavorful oil.
Key Parameters
Equipment
high-speed blenderimmersion circulatorargon gas canister
Steps
- 1.
Tagliatelle al Tartufo (Emilia-Romagna): Forms the aromatic base for the sauce
- 2.
Uova al Tartufo (Lazio): Infuses scrambled eggs with truffle essence
- 3.
Truffle Butter (France): Provides concentrated flavor for compound butter
The Science
Primary Reaction
Lipid oxidation