Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 7
SOFFRITTO
*The
basis
Italian
olive
one
we
oil
all
call
(1/4
part
family,
for
cup?),
I
my
sauces
SOFFRITTO.
this
carrots
and
of
add
and
I
two
add
presume
many
with
a
a
with
an
In
parts
garlic
mirepoix
starts
pan
onions,
to
my
Italians,
one
in
abundance
of
part
soffritto.
do
–
not
celery,
Ah
and
Garlic.
actually
cut
My
the
garlic up and leave it in the sauce. They let it cook in the oil as
whole
clove
(the
peeled
sections,
but
not
diced)
and
then
remove it from the oil once it has softened, before you add the
tomatoes
the
pan
potent.
peel
or
meat.
mostly
(or
and
however,
because
maybe
cut
I
I
garlic
I
have
you
cut
up
believe
our
become
should
the
garlic
more
smell
garlic
it
in
and
has
leave
become
tolerant?).
the
it
When
room,
this
is
in
less
you
the
same for the carrots, celery and onions. Of course, you know itthe
fresher
this
materia prima ,
the
better.
Carrots
can
be
woody and tasteless. They should be sweet and flavorful to add
an
important
element
to
this
mix.
For
example
I
use
the
celery
leaves and the core, not the outside sticks, for more flavor.
I
let
let
this
it
simmer
soften.
for
The
15-20
oil
should
pepper and dried basil.
sauce dishes.
minutes,
not
on
boil
low.
Don’t
brown
excessively.
I
it
add
just
salt
This is the basis for all of my tomato