What You Need to Know
The technique involves slowly pouring olive oil into a mixture of peppers, 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 peppers. 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 peppers to olive oil, resulting in a spicy and flavorful oil.
Steps
- 1.
Pasta alla Lucana (Basilicata): Forms the flavor base for the sauce
- 2.
Pepper-cured Anchovies (Calabria): Preservation and flavor enhancement
- 3.
Grilled Vegetable Marinade (Provence): Creates emulsion for even coating
The Science
Primary Reaction
Emulsification of Oleic Acid and Water