What You Need to Know
The technique involves slowly pouring olive oil into a mixture of peperoncino peppers and garlic 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 peppers.
This technique is unique in that it uses a combination of peperoncino peppers and olive oil to create a spicy and creamy sauce, commonly used in Basilicata dishes such as pasta alla peperoncino.
Key Parameters
Equipment
Steps
- 1.
Peperoncino Lucano (Basilicata, Italy): Base condiment for pasta and grilled meats
- 2.
Aglio e Olio con Peperoncino (Southern Italy): Provides the spicy emulsified component of the classic pasta dish
- 3.
Salsa di Peperoncino (Calabria, Italy): Used as a table condiment where emulsion creates shelf-stable spicy oil
The Science
Primary Reaction
Saponification