![]() ![]() ![]() I know, showing how to peel and cube your vegetables to perfection would sound more professional, but that’s not real life when we need to whip up a weeknight meal. I’ve been making this soffritto recipe for ages, and let me tell you the truth: there’s no precision or perfect rules. Garlic, white or red wine, herbs, spices (optional).Olive oil, extra virgin olive oil, or butter.In fact, the Italian word soffritto means “slightly-fried”, and describes the process of cooking these vegetables slowly until they release their flavor.įor this reason, soffritto is used to build up a depth of flavor and fragrance, and sometimes it includes other ingredients such as garlic, aromatic herbs, or wine. Soffritto is an aromatic mix of diced onions, carrots, and celery gently cooked in olive oil or butter. This is the correct spelling, no sofrito :).īut let’s see exactly what I’m talking about. ![]() We just call it battuto, that’s before it’s cooked, or soffritto. The key ingredients of soffritto – onion, carrots, celery – are often called holy trinity, though this definition is not common at all for Italians. You’ve already seen this staple in many of my recipes, from this pasta e fagioli and pasta with lentils to this green lentil soup or white bean soup. It’s not a dish in itself, but rather an essential flavor base quick and easy to make.Īnd this mixture of fresh diced vegetables and olive oil is the first step for any number of dishes. This simple soffritto recipe is a must for most sauces, soups, stews in any Italian kitchen. ![]()
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