What You Need to Know
The technique involves combining garlic and olive oil and then whisking the mixture to create a stable emulsion. The key variables are the ratio of garlic to oil and the type of garlic used. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique to Italian cuisine and is used in various dishes, including pasta sauces and dips.
Steps
- 1.
Pasta all'agliata (Liguria): Forms the creamy base sauce for the pasta dish
- 2.
Bagna càuda (Piedmont): Provides the emulsified garlic-anchovy base
- 3.
Sicilian cauliflower agliata (Sicily): Creates the dipping sauce for fried vegetables
The Science
Primary Reaction
emulsification