Soffritto by Patricia at www.casagiovecalifornia.comItalian Soffritto is similar to the French mirepoix

In Italian, it means “underfried,” which refers to the fact that each element is lightly browned.

It is composed of onion, carrot and celery. Some recipes call for 2 parts onion to 1 part carrot and 1 part celery, but Patricia says her ratio is probably closer to 1.5:1:1, noting:

“I always put in a little more onion and try to keep the carrots and celery equal. The onion is just a little more special.”

Dice each vegetable into equally-sized pieces. To a large, heavy-bottomed pot or pan, add a good cooking-quality olive oil and allow to gently warm with a little kosher sea salt and crushed red pepper (optional). Next, add the onions. You’ll know it’s time to add the celery and carrot when the onions start to release their yummy onion smell.

Soffritto is the foundation of many wonderful stews, soups and sauces, including: Pasta e Fagioli and Spaghetti Bolognese.

Buon Appetito!

Alex Barfuss
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Alex Barfuss

A true Italophile—I am so pleased to bring some of the best parts of Italy to you through CASAGIOVE. More than a market, I hope to create a real community and I invite you to comment, share your stories, or even just say "Ciao!".

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