Italian Soffritto Food

TUSCAN PASTA SOFFRITTO

Steps:

• Chop the onions and celery very finely. I like to keep the sauce thick. So I run my carrots in a food processor / mixie instead of chopping it. Get these ready. Set aside.
• Heat a heavy bottomed pan and add in the olive oil and garlic. I run the garlic through the garlic press. Add in a teaspoon of store bought dry Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). I learned a great tip from Chef Suvir Saran. He once told that waking up the spices and herbs in oil is the best method to bring them alive. Its the greatest indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian.
• Add in the soffritto mixture and salt and fry well until cooked down by half. Usually soffritto is not browned. But for this recipe, we want the veggies to nicely cook down and caramelize. It adds a very nice flavor. Cook for 10-15 minutes on medium flame sauteing constantly so the mixture does not stick to the bottom of the pan.
• Add in the pureed skinned, de-seeded tomatoes. I just run the tomatoes in the food processor / mixie and strain. That's my easy route to skinned de-seeded tomatoes. I just strain the tomatoes right over the pan.
• Add in a teaspoon of apple cider vinegar and a big pinch of sugar. Sugar rounds out the flavor of the tomatoes and the vinegar tangs it up.
• Add in fresh ground pepper and let the sauce simmer in low flame for 5 minutes. Check for seasoning. Add more salt if necessary.
• Add in the cooked and drained pasta. Add in half a cup of cream and freshly chopped basil. Basil is what gives this dish that unique taste. Do not skip Basil. Remove off heat.

ITALIAN SOFFRITTO RECIPE

Steps:

• Start by gathering your vegetables and cleaning/washing them. Peel the onions, wash the carrots, peel them and discard the tips, peel the back of the celery sticks if you want (is not necessary), you can use the most fresh leaves aswell.
• Cut everything into big chunks and proceed to the chopping using a knife, mezzaluna or food processor as suggested below:

AUTHENTIC SOFFRITO RECIPE

Steps:

• With a sharp knife, finely chop or mince the onions, carrots, and celery. Try to cut the vegetables with uniform sizes to ensure even cooking.
• In a pan, heat up some extra virgin olive oil.
• Once it's hot enough, add the chopped onion. Sauté for a few minutes.
• Then, add the carrots and celery. Sauté for about 5 minutes.
• Add the white wine, and sauté for 10 more minutes, or until the vegetables turn golden.

SOFFRITTO

Steps:

• Soak mushrooms in 1 1/2 cups lukewarm water for about 30 minutes.
• Heat olive oil in large frying pan.
• Stir in onions.
• Cook for two minutes over medium heat, stirring.
• Add minced garlic.
• Continue cooking, stirring frequently, until onions are soft.
• Add parsley and basil, and cook until the parsley loses its intense green color.
• Remove mushrooms from soaking liquid, and set liquid aside.
• Add tomatoes and mushrooms to pan.
• Strain mushroom soaking water and add with spices to mixture.
• Simmer over low heat until water reduces, about thirty minutes.
• Season to taste with salt and freshly milled pepper.
• When cooked, this can be used immediately, or poured into ice cube trays.
• When the mixture is frozen, remove from the trays and save in the freezer in a plastic bag.
• Use the cubes as needed as a flavoring/base for soups and stews.

SOFFRITTO RECIPE, THE ITALIAN WAY.

Steps:

• 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.
• Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
• Adjust to low heat as needed, and continue to sauté until golden, it will take from a minimum of 5-7 minutes to 20 minutes, take your time.
• When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.

BASIC SOFRITO RECIPE

Steps:

• Combine all vegetables in a bowl. (If not diced already, mix them in your food processor until chopped evenly).
• Place in a 1 liter (1 quart) ziploc bag. Squeeze out the air, pat the bag flat and store in your freezer.
• When ready to cook, take out from freezer (no need to thaw) and cook in olive oil and/or butter.