The perfect “soffritto” is made with 3 fundamental and indispensable ingredients: onion, carrot and celery to which you can add other smells and flavors such as bay leaf, sage, pepper, juniper berries according to the recipe you are cooking
The Perfect
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Loading...90% of the classic recipes of Italian cuisine start with the perfect “soffritto". That's why I wanted to dedicate a special space to it. Making sauté is an art that requires all your culinary sensitivity because you can add other ingredients to the basic recipe, without however removing onion, carrot and celery that balance perfectly and give thickness to the dish. Make your sauté, then add some tomato paste for a tasty sauce. Or add a mixture of vegetables for a rich and delicious side dish. Or add a nice piece of beef or pork for a flawless roast
Ingredients
- 3 white onions (medium)
- 3 carrots
- 3 celery
- 3 table spoons of extra virgin olive oil
- 1 table spoon of butter
- 1/2 glass of white dry wine
- salt
Instructions
Wash the vegetables well, peel them and chop very finely. As seen on the pictures, I use a blender taking care to chop the vegetables separately: first the onion, which is more delicate and mince in a second. Then the carrot and finally the celery
In the same pot in which you will cook your recipe, add plenty of extra virgin olive oil, a generous knob of butter, vegetables (a spoonful of each is usually enough) and a pinch of salt. Leave to cook on a low heat for about 10 minutes, stirring often
Add the wine and cook until the vegetables are tender and soft. If I prepare a tomato sauce, I add a bay leaf, a little oregano and a little tomato paste; if I prepare a roast beef, I add juniper berries and rosemary; if I prepare pork, I add fennel seeds
Notes
The perfect “soffritto” is an art based on a few basic rules. It must cook over low heat and slowly (about 15 minutes), to prevent the vegetables from burning. Add the wine halfway through cooking (usually after 10 minutes) so that the alcohol evaporates completely before adding the other ingredients. The sauté is ready when the consistency of the vegetables is very soft, if you cook them a little, in fact, they will not have time to flake and mix perfectly the other ingredients that you will add later. An idea of how to use the perfect "soffritto": http://www.italiancookingtips.com/italian-pork-loin-with-apples/
Onions first! Then carrots… …celery at least.
Onions cooked in oil burn easily, for this I add a knob of butter and a pinch of salt that makes the liquids come out of the vegetables: for this you must never forget to salt the vegetables at the start of cooking.
An idea of how to use the perfect “soffritto”: http://www.italiancookingtips.com/italian-pork-loin-with-apples/
Preparing vegetables is a bit boring: for this reason, when I have onions, carrots and celery in the fridge, I prepare them in abundance, I divide it into single portions (I use plastic cups for espresso very common here in Italy) and I freeze it
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