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This recipe was uploaded by Allora Andiamo
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 !