What You Need to Know
Using a combination of heat and mechanical energy to stabilize the emulsion, involving the formation of a complex network of lipids and proteins.
Apulian pancotto is a traditional technique used in Italian cuisine, particularly in the Apulia region, to create a rich and creamy sauce for dishes like orecchiette and cavatelli.
Key Parameters
Equipment
heavy-bottomed potwooden spoonstrainer
Steps
- 1.
Pancotto con le cime di rapa (Apulia, Italy): Base sauce for bitter greens
- 2.
Pancotto alla barese (Bari, Italy): Main component with seafood
- 3.
Pancotto con fave e cicoria (Salento, Italy): Thickening agent for legume puree
The Science
Primary Reaction
emulsification