-Recipe of the Week   -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.


PRIVACY POLICY


SOFFRITTO, ONION, CELERY AND CARROT

sofrito

Soffritto, battuto, trittata

Soffritto comes from "sotto friggere", to barely or under fry. A combination of odori: celery, onion and carrot is lightly fried in olive oil. It provides the base for many Italian recipes, especially soups and pasta sauces. Optional addition of a clove of garlic, maybe a tablespoon or two of parsley, or a few leaves of fresh sage. Diced pancetta, or ham may be included in a soffritto if the recipe calls for it..

1 large onion
2 large carrots
2 ribs of celery with their leaves
2 T to 1/2 cup of olive oil, depending on recipe and your own taste (good olive oil is part of the flavor)

Ingredients are very finely chopped then gently sautéed in butter, oil or both over low heat until soft and just turning color (transparent), about 10 minutes. Stir occasionally.

MM

 
Copyright © 2000,2012 e-rcps.com, All Rights Reserved Copyright © 2000,2012 e-rcps.com, All Rights Reserved