What You Need to Know
This technique involves slowly adding chili pepper oil to a mixture of water and emulsifier, such as lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a sauce or dressing.
Calabrian chili pepper emulsion is a key component of traditional Calabrian cuisine, particularly in dishes such as 'nduja.
Key Parameters
Equipment
immersion blenderfine mesh strainerglass dropper bottles
Steps
- 1.
Nduja Spaghetti (Calabria, Italy): Creates the base sauce that coats the pasta
- 2.
Bomba Calabrese (Southern Italy): Forms the spicy spread component
- 3.
Modern Ceviche (Peruvian fusion): Provides emulsified heat in the marinade
The Science
Primary Reaction
emulsification