Preserved 'soffrito' vegetables

Preserved 'soffrito' vegetables
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 3 large carrots
  • 1 medium onion
  • 1 large chunk of celeriac or a couple of sticks of celery
  • 1 small leek
  • 2 cloves of garlic
  • Small bunch of parsley
  • Sea salt
1. Peel and chop all vegetables very finely.
2. Weigh the mixture then place in a large bowl. You'll need to add 10g of salt per 100g of vegetables.
3. Sprinkle over the salt and mix well.
4. Spoon the mixture into a sterilised jar, pressing the mixture down slightly as you go.
5. Cover with a piece of waxed paper (optional) then screw the lid on and place in the fridge .

It will be very salty (necessary to keep the vegetables preserved) so when you're ready to use it, just take out a few tablespoons of the mixture, pop it into a fine sieve and rinse under cold running water for a couple of minutes to remove most of the salt. Dry a little with paper towels before frying in a little olive oil.

You can also add other herbs to the mixture (rosemary, thyme, oregano) and even some chilli but i prefer to add these later depending on what i'm using the soffrito for.

Mixture will keep for many weeks if not months !

Preserved 'soffrito' vegetables

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This recipe was uploaded by Allora Andiamo

 
 
'Soffrito' means nothing more than 'softly fried' and it's the italian term for 'sweating' vegetables over a low heat. It makes a flavourful base for lots of different sauces (eg.tomato sauce, bolognese, stews or soups) and preserving the vegetables in salt means you can have a ready made supply, kept in the fridge, for 'emergencies' or for when you can't be bothered to chop all the vegetables ;)


Method


1. Peel and chop all vegetables very finely.
2. Weigh the mixture then place in a large bowl. You'll need to add 10g of salt per 100g of vegetables.
3. Sprinkle over the salt and mix well.
4. Spoon the mixture into a sterilised jar, pressing the mixture down slightly as you go.
5. Cover with a piece of waxed paper (optional) then screw the lid on and place in the fridge .

It will be very salty (necessary to keep the vegetables preserved) so when you're ready to use it, just take out a few tablespoons of the mixture, pop it into a fine sieve and rinse under cold running water for a couple of minutes to remove most of the salt. Dry a little with paper towels before frying in a little olive oil.

You can also add other herbs to the mixture (rosemary, thyme, oregano) and even some chilli but i prefer to add these later depending on what i'm using the soffrito for.

Mixture will keep for many weeks if not months !
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