Soffritto, an aromatic mix of finely diced vegetables, lays the foundation for rich flavours, serving as a simple yet essential base that enhances the taste and depth of countless savory recipes. Rather than being a standalone dish, this technique is more of a key flavour starter that give your recipes a kickstart – it's the go-to first step for many and is considered a fundamental component in Italian cuisine.
Ingredients
• 1 large onion
• 1 celery rib
• 1 carrot
• 1/4 cup extra virgin olive oil
Instructions
1. Wash the vegetables, peel the onion, carrot, and trim the celery rib, removing the leaves.
2. Finely dice the onion, celery, and carrot into small pieces to ensure a uniform texture, keeping a consistent size with no large chunks. Traditionally, a mezzaluna (curved knife) is used, but a sharp knife works just as well. Avoid using a food processor as it may impact their natural flavours.
3. In a heavy-based frying pan or saucepan, heat evoo over medium heat, then add the vegetables.
4. Sauté for approximately 15 minutes, stirring often with a wooden spoon, until the vegetables are softened and lightly caramelised, achieving a 'dorata' (golden) hue. This process helps release their aromatics.
5. Your homemade soffritto is now ready to be used in various recipes, serving as the base for sauces, soups, and stews. Commonly added ingredients are minced garlic, diced tomatoes and herbs and seasonings such as Fantasea-salt a gourmet flavour booster, and Sapore del Sud Italian Herb Blend.
Notes
This mixture yields approximately 1 to 1.5 cups, suitable to add to about 500g of beef. The general ratio for soffritto is 1:1:1 - one part onion, one part carrot, and one part celery. Feel free to experiment with different ratios to tailor it to your taste preferences and recipe requirements, I personally prefer a 2:1:1 ratio, with more onion. Butter can be used in place of evoo, or as well as.
If not using immediately, allow the soffritto to cool and store it in an airtight container in the refrigerator for two days. To extend its shelf life for up to five days, mix in a little salt, click here to purchase Fantasea-salt. Uncooked vegetables can be sealed and frozen, maintaining quality for a few months.