Soffritto Insaporire Flavor Builders For Italian Dishes Recipes

SOFFRITTO

Steps:

• Soak mushrooms in 1 1/2 cups lukewarm water for about 30 minutes.
• Heat olive oil in large frying pan.
• Stir in onions.
• Cook for two minutes over medium heat, stirring.
• Add minced garlic.
• Continue cooking, stirring frequently, until onions are soft.
• Add parsley and basil, and cook until the parsley loses its intense green color.
• Remove mushrooms from soaking liquid, and set liquid aside.
• Add tomatoes and mushrooms to pan.
• Strain mushroom soaking water and add with spices to mixture.
• Simmer over low heat until water reduces, about thirty minutes.
• Season to taste with salt and freshly milled pepper.
• When cooked, this can be used immediately, or poured into ice cube trays.
• When the mixture is frozen, remove from the trays and save in the freezer in a plastic bag.
• Use the cubes as needed as a flavoring/base for soups and stews.

SOFFRITTO

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent. Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted. If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking. Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.

SOFFRITTO & INSAPORIRE (FLAVOR-BUILDERS FOR ITALIAN DISHES)

Steps:

• Heat oil in pan over medium heat.
• Lightly saute to desired color.
• Use as base for your favorite Italian dishes.