Soffritto

The sweet, distinctive flavour of carrot makes it an indispensable base for soups and sauces. Soffritto is a softly-fried or sweated mix of diced onion, carrot and celery cooked slowly: it’s the cornerstone of Italian cooking. Quantities given are sufficient to underpin a soup or sauce base for 4-6 people. Make a larger quantity for several meals’ worth. It keeps well in the fridge for 5-6 days.

INGREDIENTS

3-4 tablespoons olive oil (rapeseed also works well) 2-3 garlic cloves, peeled and lightly crushed with the back of a knife 2-3 medium carrots 1 large onion 2 large celery sticks, de-strung Sea salt, freshly ground black and ground white pepper

METHOD

Heat oil over a low-moderate heat. Cook garlic for a few moments until soft and just starting to turn golden. Remove and set aside. Dice vegetables. Add to pan, cover and sweat gently for 20-30 minutes, stirring occasionally until onion is translucent and carrot and celery just tender. Finely chop some or all of the softened garlic according to taste, and add for the last few moments of cooking. Season to taste. Vary the flavour with herbs such as parsley, rosemary and thyme. Use immediately or refrigerate and reheat, then add your other ingredients such as tomatoes for pasta sauces or thickening, stock and meat juices.