What You Need to Know
Using a combination of egg yolks and mustard to stabilize the emulsion, allowing for a smooth and creamy texture. The science behind this technique lies in the manipulation of the interfacial tension between the olive oil and water, specifically the reduction of the interfacial tension through the use of emulsifiers.
Emilian olive oil emulsion is unique in its use of olive oil, which provides a distinct fruity and peppery flavor and aroma.
Steps
- 1.
Piadina Romagnola (Romagna): binding agent for flatbread dough
- 2.
Cappelletti in Brodo (Modena): enriching pasta filling
- 3.
Erbazzone Reggiano (Reggio Emilia): emulsifying greens filling
The Science
Primary Reaction
emulsification