2. Italian Soffritto: This variation on mirepoix uses minced rather than diced vegetables, and is typically cooked in olive oil (not butter) until the vegetables are soft and brown. 3. Spanish Sofrito: A basic Spanish red sauce that combines tomatoes, onions, garlic, and other vegetables (...
The pasta all'amatriciana was started off with a classic soffritto - very finely diced celery, carrot and onion, sautéed in a mix of olive oil and butter; to that was added the best part of a head of garlic (also very finely diced), and some chilli. When they softened, I added in...
The soffritto and its gloriously softened garlic were then added to the casserole which - upon examination - gave evidence that it was coming along nicely. After that, around every hour, or every hour and a half, the casserole is removed from the oven, inspected, tasted, stirred, - whereupo...
A finely diced onion, a finely diced carrot, (I didn't have any celery to complete the classic soffritto), along with several cloves of minced garlic, and some diced guanciale were sautéed in a pan, in olive oil, until soft. The pan was then deglazed with half a glass of white ...
A simple - yet tasty - dish of pasta and beans: This started with a classic soffritto (finely diced carrot, celery and onion, sautéed in olive oil, to which I added four, fine, fat, cloves of finely diced garlic), and then proceeded to add some finely diced guanciale, a little whit...