Soffritto
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 medium (1 medium) carrot finely chopped
- 1 rib (1 rib) celery finely chopped
- 1 medium to large (1 medium to large) onion finely chopped
- ¼ teaspoon (¼ teaspoon) salt optional
- Rinse, peel, and chop 1 medium carrot into sticks with a sharp knife, then cut it into small dice.Rinse and chop 1 rib celery into sticks, then cut it into small dice.Peel 1 medium to large onion, cut it in half, and then finely chop it into small dice.
- Heat 2 tablespoons extra virgin olive oil in a large pan, skillet, or pot, then add the chopped vegetables and ¼ teaspoon salt.Cook gently on medium to medium-low heat for 5 to 20 minutes, depending on how much time you have. Stir often with a wooden spoon.The longer the vegetables cook, the more flavor they release.
- The vegetables should not brown or caramelize. They should slowly become tender and translucent, releasing their sweetness.Use soffritto as a flavor base for other preparations.
