What You Need to Know
Using a combination of egg yolks, oil, and acid to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C).
Apulian emulsion is used as a sauce and condiment in various Apulian dishes, such as orecchiette and cime di rapa.
Steps
- 1.
Orecchiette con Cime di Rapa (Apulia): binds bitter greens to pasta
- 2.
Burrata Salad (Andria): creates dressing for fresh cheese
- 3.
Fave e Cicoria (Bari): emulsifies pureed fava beans
The Science
Primary Reaction
emulsification