Soffritto recipe, soffritto uses and freezing tips.
The soffritto recipe is a mix of chopped vegetables pan-fried in olive oil.
Soffritto uses are innumerable in Italian cuisine: tomato sauce, minestrone, risotto, meat and fish dishes, and more. So it is mandatory, for an Italian cook, to know how to make soffritto. Depending on the recipe, you might use a white onion, a shallot (milder), a red onion (stronger), or a garlic clove (utterly different flavor, usually paired to white meat, fish or vegetables).
I’m giving you the basic Italian soffritto recipe and tips to store it, so you can chop soffritto ingredients once, in batches, and have it at hand for all your future needs.
Italian soffritto recipe
basic soffritto recipe for Italian dishes
- 1 carrot
- 1 white onion or 1 shallot or 1 garlic clove
- 1 celery stalk
Peel and chop all the ingredients as finely as possible.
You should chop them with a knife, cause the food processor heats them, and this might affect their flavor. But, honestly, I always use the food processor, unless I'm doing a tiny quantity.
When you are ready to cook, heat a couple of tablespoons of extra-virgin olive oil in a pan or pot, and sautè the soffritto for about 5 minutes, medium heat, being careful not to burn the onion.
This quantity is enough for 2-3 recipes (of two servings each)
make soffritto ahead of time and freeze it
You can duplicate the quantities of the soffritto mix recipe and have it at hand, in your freezer.
To freeze your soffritto, line a tray with parchment paper, scoop out balls of soffrittto with an ice cream scoop, and display them on the tray.
Freeze a few hours.
Transfer the single portion balls to a freezer friendly bag and return to the freezer. Store up to a couple of months.
When ready to use your soffritto, heat a couple of tablespoons of extra-virgin olive oil in a skillet, add the soffritto ball and sauté as usual, it will merely take a few minutes longer to brown it (you may fasten things by pressing and smashing the ball with a wooden spoon!).
a Sicilian Bucket List
“Il Gattopardo”, The Leopard, by Giuseppe Tomasi di Lampedusa. A novel recounting the troubled changes of the noble Sicilian Salina Family during the Italian Risorgimento.
“Sicilia Bedda” by Roy Pacis.
Enjoy your soffritto recipe!
from the GP newsletter: how to eat granita & brioche
Granita & brioche is the traditional Sicilian breakfast, a fresher option to cappuccino & cornetto.
On my last visit, I learned that originally it was plain (savory) bread, to be dipped in granita, not the sweet bread brioche we are used to.
When you order granita you’ll be asked to face two dilemmas:
• do you want it served with a hot, soft, sweet brioche (quite an easy question)?
• do you want it surmounted by even sweeter whipped cream?
As for how to eat them, you should:
• (eventually) mix the whipped cream into the granita,
• tear off a piece of brioche,
• dip it in the sweet and creamy granita,
• close your eyes while you savor the flavors, the contrast between hot and cold, the pungent sensation of minuscule ice crystals, and the panorama. Cause you should always have your granita in a nice place, if not in the middle of a piazza, facing a cathedral, at least alfresco!
a mag about Sicily (Palermo)
good music from Sicily