What You Need to Know
Mixing pork fat with chili peppers and garlic to create a stable emulsion, using the lecithin in pork fat as an emulsifier. The optimal temperature for this process is between 20°C and 25°C.
A traditional Calabrian technique used in spreads like 'nduja, this emulsion is a key component of Italian cuisine.
Steps
- 1.
'Nduja-stuffed arancini (Sicily): Provides molten spicy core in fried rice balls
- 2.
Spaghetti alla 'nduja (Calabria): Forms flavor base for pasta sauce
- 3.
'Nduja butter (Modern gastronomy): Enhances compound butter with spicy depth
The Science
Primary Reaction
emulsification