What You Need to Know
The technique involves slowly pouring olive oil into a mixture of bread and water 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 bread.
This technique is unique in that it uses a combination of bread and olive oil to create a creamy and savory sauce, commonly used in Apulian dishes such as pancotto alla pugliese.
Steps
- 1.
Pancotto con le Cime di Rapa (Apulia, Italy): creates creamy base for bitter greens
- 2.
Pancotto di Pesce (Salento, Italy): binds seafood flavors
- 3.
Pancotto alle Verdure (Bari, Italy): emulsifies vegetable juices
The Science
Primary Reaction
emulsification