What You Need to Know
Using a combination of chili oil, water, and emulsifiers like lecithin to create a stable emulsion, ideal for sauces and dressings. The process involves slowly adding the chili oil to the water while blending, to create a smooth and creamy texture.
Apulian chili oil emulsion is a key component in traditional Apulian sauces, used to accompany dishes like pasta and meat.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskGlass jar with lidCheesecloth or fine-mesh strainer
Steps
- 1.
Orecchiette con Cima di Rapa (Bari, Italy): Emulsion coats the pasta and bitter greens evenly
- 2.
Burrata Salad (Andria, Italy): Provides spicy contrast to creamy cheese