Soffritto the Holy Trinity in Italian Cuisine
Italian soffritto is a combination of three aromatic vegetables: onions, celery, carrots. This is just a base whereby you add additional herbs and spices that are to your liking.
Servings: 8
Calories: 48kcal
Ingredients
- 2 cups minced onion
- 1 cup minced celery
- 1 cup minced carrot or fennel bulb or combination of both
- handful of minced Italian parsley
- 1 cup olive oil
Instructions
- Heat a large pan ( a sauteuse with high sides works well ) over medium heat. When warm, add the olive oil. When the olive oil starts to warm, add the vegetables and stir to coat all of them with oil.
- Cook gently, stirring often to prevent sticking. You may have to turn the heat down because you don't want the vegetables to brown. The vegetables should turn a golden straw color. It can take up to 45 minutes.
- When the vegetables are a golden wheat color, the soffritto is ready. You can refrigerate or freeze it until needed.
- Keeps a week in the refrigerator or 6 months in the freezer.
Notes
- Remember the ratio is: 2:1:1 with enough olive oil to cover the odori. You can make as little or as much as you wish. It is very handy to have extra on hand.
- If you are going to freeze, strain off some of the oil and the soffritto will freeze better. You can use the oil in other recipes.
- You can regulate the color and texture of the soffritto by the amount of time you sauté it.
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2730IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg