What You Need to Know
Using a combination of vinegar and salt to stabilize an emulsion of ricotta cheese and water, ideal for creating creamy and smooth sauces and cheeses. The ricotta cheese is first mixed with the vinegar and salt, then slowly added to the water while blending.
This emulsion is a key component of traditional Apulian dishes, such as the sauce served with orecchiette pasta.
Key Parameters
Equipment
high-speed blenderfine mesh sievewhisk
Steps
- 1.
Orecchiette con Cime di Rapa (Puglia, Italy): Forms the creamy base for the bitter greens sauce
- 2.
Burrata Filling (Andria, Italy): Creates the liquid center texture contrast
- 3.
Fave e Cicoria (Bari, Italy): Balances the earthy puree with creamy acidity
The Science
Primary Reaction
emulsification