This simple soffritto recipe is a must for most sauces, soups, stews in any Italian kitchen. It's not a dish in itself, but rather an essential flavor base quick and easy to make!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Condiment
Cuisine: Italian, vegan
Keyword: Soffritto recipe
Author: Katia
Ingredients
1medium-sized onion, peeled and diced
1medium-sized carrots, peeled and diced
1 celery rib, diced
1-2 Tbspsolive oil, extra virgin olive oil or butter
Instructions
Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves.
With a sharp knife, mince or finely dice the onion, carrots, and celery. Try to keep the same size and make sure you use a chopping board and handle your knife carefully.
Heat the olive oil in a skillet or in a pot over low to medium heat. 1 maximum 2 Tbsps of olive oil (or the same amount of butter) is enough. When the oil starts shimmering add the diced vegetables, and cook, stirring often.
When the soffritto is nearly done you can add minced garlic, aromatic herbs, spices, or wine. Give a good stir, keep cooking for 1 or 2 minutes, then add the rest of the ingredients according to the recipe you want to make.
Notes
Freezable: you can freeze your diced (uncooked) vegetables in a freezer bag and use them any time you need a quick soffritto for your dishes.Onion: white, brown onions, or shallots are common, but even red onion will work just fine. You can also substitute the onion with a leek.