Italian Soffritto
Italian soffritto is a mixture of onion, carrot and celery, chopped finely and sauteed in either butter or more commonly, olive oil, until fragrant, translucent, soft and gold in color. Italian soffritto is the base to most Italian sauces, stews and soups and is considered to be where all the magic starts in an Italian dish.
Ingredients
- 1 onion medium-sized
- 1 carrot medium-sized
- 1 stalk celery
- 1-2 Tbsp extra virgin olive oil or butter
Instructions
- Peel and cut the ends off of the carrot and celery. Remove the skin from the onion.
- With a large, sharp knife, finely dice the onion, carrots, and celery, all to about the same size.
- Heat the olive oil in a wide skillet or in a heavy bottomed pot over medium-low heat.
- Add the vegetables and cook until translucent or even golden in color, anywhere from 10-25 minutes. Lower the heat if you notice the vegetables are starting to burn.
- If you are adding additional aromatics such as garlic, herbs, spices or wine, add in the last minute or two of cooking.
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