🥘 Soffritto: The Flavour Base of Italian Cooking

If there’s one smell that instantly says “Italian kitchen,” it’s soffritto!
A simple yet brilliant mix of finely chopped carrot, celery, and onion, slowly sautéed in extra virgin olive oil (EVOO) or sometimes butter as well. 

This humble trio is the starting point for countless Italian dishes, from Ragù alla Bolognese and tomato sauce to risotto and braised meats like brasato.

In short, if you want your food to taste authentically Italian, start here.

🌿 A Bit of History

The word soffritto comes from the Italian verb “soffriggere,” which means “to fry gently” or “to sauté.”
It’s all about slow, loving cooking — low heat and patience are key.

The best part? Carrots, celery, and onions are available all year round, so you can make soffritto anytime.
Want to switch things up? Try shallots instead of onions, or add a touch of garlic, rosemary, thyme, or bay leaves to match your dish.

🍳 How to Make the Perfect Soffritto

  1. Finely chop your carrot, celery, and onion.

  2. Heat some olive oil or butter in a wide pan.

  3. Add the vegetables and cook slowly over low heat for about 15 minutes, stirring often.

  4. Veggies should stay soft and glossy, never brown.

 

🥬 Don’t Toss Those Celery Leaves!

Here’s a little nonna-approved tip:
If your celery still has its leaves, don’t throw them away! 

They’re full of flavor — slightly peppery and aromatic — and you can chop them right along with the celery stalks to make your soffritto even more fragrant.
It’s a great way to reduce waste and add an extra layer of taste to your dishes.

 

1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 4.77 out of 5)
Loading...