Soffritto recipe, the Italian way.
This simple soffritto recipe is a must for most sauces, soups, stews in any Italian kitchen. It's not a dish in itself, but rather an essential flavor base quick and easy to make!
Ingredients
Instructions
Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
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Continue Reading at Theclevermeal →Chef's Notes
Freezable: you can freeze your diced (uncooked) vegetables in a freezer bag and use them any time you need a quick soffritto for your dishes.
Onion: white, brown onions, or shallots are common, but even red onion will work just fine. You can also substitute the onion with a leek.
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Reviews from the Original Source
I use soffritto as the base for my spaghetti sauce. I pulse the finely chopped onions, celery and carrots in a food processer with olive oil until it turns yellow.
i put in also 1 part paprika and when it is coocked bain tomato paste an chicken minst meat to make a tomatosous whit passed tomatos thymus basel Rosemary and garlic no wine but a splash of grappa
Hi Katia, I was curious to see an official soffritto recipe and I found your recipe organically at the top of google! And after I clicked I realized who you were! You are friends with my lovely friend Sara from Gathering Dreams :) ciaoooo!! :D
Hi Natty, I am also reading The Lincoln Highway. I didn't know what soffritto was either! What a coincidence!
I like to freeze fully cooked soffritto, and when we want a nice sauce for pasta or pizza or cutlets, it is very fast to prepare. Depending on what I'm using it for, sometimes I will blend smooth, other times we like some chunky stuff? Great recipe.
I’ve ended up here after looking for a lemon barley salad recipe and then clocking about this site! I’m now blessed with three recipes, additional knowledge about cooking, and a book recommendation! Thanks everyone <3
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