What You Need to Know
The technique involves slowly pouring olive oil into a mixture of chili 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 chili peppers.
This technique is unique to Calabrian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla calabrese.
Steps
- 1.
Nduja (Calabria, Italy): Forms the base for this spreadable salami
- 2.
Bagna Càuda (Piedmont, Italy): Provides the spicy emulsion component
- 3.
Harissa (Tunisia): Inspires the North African chili paste variation
The Science
Primary Reaction
Emulsification of oleic acid and water