What You Need to Know
The technique involves slowly cooking broad beans in oil to create a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and the ratio of oil to broad beans.
This technique is unique in that it uses a combination of broad beans and olive oil to create a rich and creamy sauce, commonly used in Apulian dishes such as fave e cicoria.
Steps
- 1.
Fave e Cicoria (Apulia): Primary emulsification method for the dish
- 2.
Purè di Fave (Sicily): Base for seafood accompaniments
- 3.
Fava Bean Hummus (Levant): Adaptation using local olive oil varieties
The Science
Primary Reaction
emulsification