INGREDIENTS

INSTRUCTIONS

From: Lucretia B <lucretiab@geocities.com>
Clean, wash and chop carrot, celery and garlic. Place them in a large
saucepan (big enough to contain the "final" preparation) with the oil and
the herbs of your choice. Cook over medium heat, stirring often, until the
vegetables are very tender and reduced in volume to approx 1/2 of their
original size. In the meantime, finely slice or chop the onion. Add the
onion to the other vegetables and continue cooking for another 10 to 30
minutes, until the onion is nearly dissolved.
At this point, "soffritto" is ready. You can add tomatoes and salt, and
cook for another 30 minutes, for the simplest spaghetti sauce. You can use
it as a basis for legume dishes (beans, lentils, peas), or soups, or stewed
vegetables/meats.
If you want to prepare soffritto in bulk, you can multiply the above "rate"
by 4, or 10, or whatever. Just keep in mind that it has to be cooked in a
fairly wide pan, as the evaporating surface has to be large enough for the
vegetables to be "gently fried", rather than cooked in their liquid. I also
suggest that you use more oil (say, an additional tablespoon for each
additional "rate") - it's not going to be too "greasy", anyway!
Use small glass jars for canning and storage, as you will need more or less
1/2 tb per serving to season further preparations.
Posted to recipelu-digest by Bulldogfla <Bulldogfla@aol.com> on Mar 9, 1998

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