What You Need to Know
The 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. The key variables are temperature, pH, and the ratio of oil to herbs.
This technique is unique in that it uses a combination of herbs and olive oil to create a bright and tangy sauce, commonly used in Venetian dishes such as fritto misto.
Steps
- 1.
Bollito Misto (Piedmont): condiment for boiled meats
- 2.
Grilled Branzino (Adriatic Coast): bright counterpoint to rich fish
- 3.
Crostini di Fegato (Tuscany): cuts through liver's richness
The Science
Primary Reaction
Lecithin-mediated emulsification